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Peel and cut the potatoes and boil them in pan.
Separately, mince the lamb and sauté until golden brown. Add the Onion Sofrito and the Tomato Concentrate, season and douse with water. Cook until all the water has evaporated and a creamy casserole is achieved. Set aside.
Once cooked, strain. Prepare a toasted roux with the butter and flour and add the potato, remove from the heat and stir vigorously with a plastic spoon until a smooth and firm paste is obtained. Let it cool off.
Form 15 g balls of this paste and roll them out between 2 pieces of cling film to obtain a shell to be filled with the lamb stew. Leave the balls to cool in the fridge.
Cover them in flour, egg and breadcrumbs (in this order) and fry at 180ºC until golden. Strain.
Serve with a little mayonnaise and Harissa in the cup.