- 1 Moralejo lamb shoulder
- 1 carrot
- 1 onion
- 100 gr green beans
- 100 gr pumpkin
- ½ eggplant
- ½ tablespoon grated ginger
- 2 cloves of garlic
- olive oil
Heat the lamb in the microwave, separate the meat from the bone and set aside, making sure to save the juice.
Wash the vegetables well, dice and set aside.
Add a small amount of oil to the skillet and sauté the green beans and carrot. Then add the onion, pumpkin, eggplant and lastly, the garlic.
In a mortar and pestle, grind the spices and herbs, adding them to the vegetables along with the bite-sized pieces of meat and juice.
Simmer a minute, adjust for salt and serve.
Preparation time: 15min