Ingredients: 1 kg of suckling lamb or kid

• 500 ml white wine
• 1 tablespoon of paprika (color, paprika powder)
• 2 bay leaves
• 8 cloves of garlic
• 150 ml olive oil
• Salt

Cut the lamb into pieces, wash it, dry it with kitchen paper and sprinkle with salt. Pour the oil into a pan that is quite large and heat it.

When the oil is hot, fry the lamb and brown it, turning it several times so that it is well done everywhere. Then add the paprika and fry it taking care not to burn.

Next, peel the garlic and crush them in a mortar, putting a little salt so they do not slip when crushed. Add them to the pan, pouring some wine in the mortar to drain all the garlic and add the laurel

Finally, add the rest of the wine and stir with a wooden spoon so that everything is well mixed. Let it cook for 50 minutes, until the liquid thickens and remains like a sauce and the lamb is tender. Serve hot