On the heat. Mild

Ingredients

• 600 g lamb rib / breast pieces, cut small
• 500 g stale country bread, crusts on, in 1 cm dice
• 200 ml water with 1 tsp salt, to damp the bread
• 100 ml olive oil
• 1 whole head garlic, cloves unpeeled
• 2 tbsp sweet smoked paprika
• 1 green pepper, chopped
• Grapes or melon, to serve

Method

1. The night before: sprinkle the diced bread with the salted water, toss, and wrap it in a damp cloth overnight. It should be damp, never wet.
2. Brown the lamb pieces hard in the oil with the unpeeled garlic. Take them out and keep them warm.
3. Green pepper in the same oil, 8 minutes.
4. Off the heat, paprika in. Back on low.
5. Damp bread in, and now stir it constantly for 25 to 30 minutes over medium-low heat. It goes from soggy to loose, separate, golden crumbs. There is no shortcut and no leaving the pan.
6. Lamb folded back through. Serve with cold grapes or melon on the side, which sounds wrong and is exactly right.

Cook's note. Thirty minutes of stirring is the recipe. Stop early and you have wet bread. This was made by shepherds with time and one pan, and it shows.

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