Lamb Axoa with Espelette ChiliTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:36.4 kcal
Proteins:1.1 g
Fats:0.2 g
Carbohydrate:8.1 g
Fibers:2 g
Sugar:3 g
Cholesterol:0 mg
Sodium:112.3 mg
Calcium:31.2 mg
Energy:45 kcal
Proteins:1.3 g
Fats:0.3 g
Carbohydrate:10 g
Fibers:2.5 g
Sugar:3.7 g
Cholesterol:0 mg
Sodium:139 mg
Calcium:38.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
lamb shoulder
4
lamb tongues
4
lamb feet (trotters)
2
onions
1
large red pepper
8
mild green chilis
2
cloves of garlic
2
bay leaves
ground espelette chili
METHOD
- Blanch the lamb’s tongues and feet; skin the tongues;
- cut the lamb shoulder into 1 cm cubes, as well as the onions, red pepper and green chilies;
- in a Dutch oven, sweat the onions, pepper, chilies, garlic and bay leaves in a little fat;
- sauté the lamb shoulder in a skillet; add the meat to the ingredients in the Dutch oven; add the tongues, feet and powdered chili;
- add water or white lamb stock up to the level of the meat;
- cover and bring to a boil; cook the lamb shoulder 20 to 25 minutes and strain;
- finish cooking the feet and tongue by simmering, uncovered.
SOMMELIER
I suggest a Château Lynch Bages 1993 PauillacCHEF'S NOTES
Lamb axoa is a typical dish from the Basque country, prepared in the same way as a stew.
