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José Pizarro's Recipe for Lamb Albondigas with Oloroso and Piquillo Peppers
Ingredients
  • 500g lamb mince
  • 30g fresh white breadcrumbs
  • 2 garlic cloves, peeled and crushed
  • 1 tsp sweet smoked Pimentón de la Vera
  • 3 tbsp finely chopped flat-leaf parsley
  • 1 tbsp finely chopped fresh oregano
  • Finely grated zest of 1 lemon
  • 1 egg
  • Salt and black pepper
  • 1 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 150ml oloroso sherry
  • 2 x 400g tins chopped tomatoes
  • 2 tsp sherry vinegar
  • 1 x 240g jar piquillo peppers, drained and sliced
  • Crusty bread, to serve
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