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- Mallorcan Lamb Stir-Fry: A Traditional Dish with Island Flavour
Mallorcan Lamb Stir-Fry: A Traditional Dish with Island Flavour
Discover the authentic taste of Mallorca with this traditional dish, rich in flavour and tradition.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Meat dishes
Not suitable for vegans
Not suitable for vegetarians
Not Kosher
Mallorca
Main ingredients
(for 6 people)
- 0.5 l. de Olive oil
- 1.2 kg. de Lamb offal (liver, heart and lungs)
- 1 cabeza de Garlic heads
- 4 manojo de Spring onions
- 250 gr. de Cauliflower
- 250 gr. de Peas
- 0.5 manojo de Fennel
- 2 unidad de Bay
- 1 kg. de Potatoes
- Black pepper
- 2 unidad de Red pepper
- Salt
- 200 gr. de Cooked lamb's blood
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 75 min
kcal per portion: 600 kcal
Difficulty:
Mallorcan lamb stir-fry is one of the most iconic dishes of Mallorcan cuisine, a recipe that combines lamb offal with potatoes, fresh vegetables and spices. The dish has its roots in the island's traditional countryside cuisine, when people relied on local products to create a hearty, tasty dish. Prepared as a stir-fry in olive oil, this delicacy is perfect for special occasions or a family meal.
Main ingredients (for 6 people):
1.2kg lamb offal (liver, heart and lungs)
200g cooked lamb's blood
1kg potatoes
2 red peppers
1 garlic head
250g peas
250g cauliflower
4 bunches of spring onions
Half a bunch of fresh fennel
2 bay leaves
A pinch of salt and pepper
500ml olive oil
Instructions:
Prepare the offal:
Cut the lamb offal into small cubes. This task is easier if the offal is semi-frozen. Set aside.
Prepare the vegetables:
Cut the red peppers into small cubes, the cauliflower into florets and the spring onions into slices as thick as a coin. Set aside.
Fry the potatoes:
Peel and dice the potatoes into small cubes, as you would for a potato salad. Fry them in plenty of hot olive oil and set aside in a cooking pot.
Fry the offal:
In the same oil, fry each type of offal separately. Add a chilli pepper, a couple of bruised, peeled garlic cloves, and a bay leaf to each separate batch. Set aside.
Fry the vegetables:
Using the same oil, fry the peppers, cauliflower and spring onions separately. Add the vegetables to the cooking pot with the potatoes.
Add the final ingredients:
Add the diced lamb's blood and chopped fresh fennel to the pot. Season with salt and pepper to taste.
Combine and cook:
Cook all the ingredients together in the pan for a few minutes so that the flavours blend well.
Serve:
Serve hot as a main course, together with rustic bread and a good glass of wine.
How to Best Enjoy Mallorcan Lamb Stir-Fry:
Mallorcan lamb stir-fry is ideal to eat in autumn and winter, when the island's fresh ingredients are at their best. For an authentic experience, pair it with a Mallorcan red wine or a local craft beer.
Dish Variants:
With pork: Substitute lamb offal for pork offal for the traditional ‘slaughter’ version.
With artichokes: Add seasonal artichokes for a fresh, unique touch.
Spicy touch: Add more chilli to intensify the flavour.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Prepare the offal: Cut the lamb offal into small cubes. This task is easier if the offal is semi-frozen. Set aside.
- Prepare the vegetables: Cut the red peppers into small cubes, the cauliflower into florets and the spring onions into slices as thick as a coin. Set aside.
- Fry the potatoes: Peel and dice the potatoes into small cubes, as you would for a potato salad. Fry them in plenty of hot olive oil and set aside in a cooking pot.
- Fry the offal: In the same oil, fry each type of offal separately. Add a chilli pepper, a couple of bruised, peeled garlic cloves, and a bay leaf to each separate batch. Set aside.
- Fry the vegetables: Using the same oil, fry the peppers, cauliflower and spring onions separately. Add the vegetables to the cooking pot with the potatoes.
- Add the final ingredients: Add the diced lamb's blood and chopped fresh fennel to the pot. Season with salt and pepper to taste.
- Combine and cook: Cook all the ingredients together in the pan for a few minutes so that the flavours blend well.
- Serve: Serve hot as a main course, together with rustic bread and a good glass of wine.
