A meat and vegetable stew from the Aran valley in the Pyrenees.
300 g. lamb on the bone. Remove the meat from the bone and cut into small pieces.
1 leek, diced (only the white part)
3 carrots, diced
2 celery sticks, diced
1 potato, diced
100 g. soup pasta
100 g. rice
100 g. white beans, precooked until soft
100 g. chickpeas, precooked until soft
100 g. ground beef
100 g. ground pork or lamb
1 small black pudding
1 slice white bread
2 cloves garlic, put through a garlic press
2 tablespoons plain flour
salt and pepper
Mix the ground meat with the crushed garlic, egg and breadcrumbs. Add a little salt and pepper. Form into small balls and coat in flour.
Bring a large pan of water to the boil. Put the pieces of lamb with the bones into the pan. Bring to the boil until foam forms. Skim the foam. Add the chopped vegetables with some salt. Simmer for about two hours.
Then add the pieces of potato.
Ten minutes later, add the rice and pasta. After 15 minutes, add the meatballs, precooked chickpeas and white beans. Add the black pudding two minutes after that.
Season to taste with salt and pepper.
Remove the lamb bones.
Three minutes later, the Olla Arenesa is ready to eat.