The lamb capon thighs with noodles are a delicious dish from Uruguayan cuisine. Seasoned with aromatic spices and slowly cooked in a tomato and red wine sauce, they are served with buttered noodles and cheese, creating an irresistible flavor feast.
In a bowl, season the thighs with salt, pepper, oregano, and nutmeg.
Then, in a saucepan with hot oil, sauté the vegetables and garlic for a few minutes.
Add the thighs and the piece of bacon, browning the meat on both sides.
After 25 minutes, add the wine and let it reduce almost completely.
Lower the heat to minimum and incorporate the tomato sauce.
Dilute the parsley and oregano in water and continue cooking with the saucepan covered over moderate heat.
If the juice becomes too thick, add water as needed.
Finally, prepare the noodles as usual, drain them, and add butter and grated cheese.
Serve around the freshly cooked meat.
Lamb Thigh Capon with Noodles
Ingredients
1 kilogram of Lamb thigh
200 grams of Bacon
½ liter of Oil
1 cup of White wine
1 Chopped mixture of:
1 Chopped onion
2 Diced carrots into small cubes
2 Crushed garlic cloves
1 pinch of Salt
1 pinch of Nutmeg
250 grams of Tomato sauce mixed with equal parts water
1 Sprig of chopped parsley
½ kilogram of Homemade noodles
100 grams of Grated cheese
1 pinch of Pepper
Preparation
Step 1 : In a bowl, season the thighs with salt, pepper, oregano, and nutmeg.
Step 2 : Then, in a saucepan with hot oil, sauté the vegetables and garlic for a few minutes.
Step 3 : Next, add the thighs and the piece of bacon, browning the meat on both sides.
Step 4 : After 25 minutes, add the wine and let it reduce almost completely.
Step 5 : Lower the heat to minimum and incorporate the tomato sauce.
Step 6 : Dilute the parsley and oregano in water and continue cooking with the saucepan covered over moderate heat.
Step 7 : If the juice becomes too thick, add water as needed.
Step 8 : Finally, prepare the noodles as usual, drain them, and add butter and grated cheese.
Step 9 : Serve around the freshly cooked meat.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
