First, chamfamos the garlic with the skin and pochamos in a pan that has a lid. We remove them when they are browned. In this way we get an oil with garlic aroma.
Next, we season the lamb chops and ribs and sauté them in the same pan. When they are done we remove them and reserve them.
While they are making the chops, peel and chop the onion in fat squares. We also wash the peppers , remove the heart and cut them into strips.
Next, sauté the onion in the pan first. When it is golden add the peppers and cover. We hold it over high heat for 5 minutes and add lamb chops and garlic. Stir well and let stand for a few minutes with the pan covered.
While the meat is browned, wash the tomato and cut it into segments.
When the chops are well done, we place the lamb with the vegetables, the tomato segments and seasoned with oil and salt.
Sauté the onion in the pan before it is more cooked than the pepper. In this way, the pepper becomes crunchier and the onion softer.
Ana Jiménez tells us that she decided to complete this recipe with the tomatoes because that's how her grandfather liked it.
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