GUISO OF LAMB
1 ½ kg of lamb chunks (shoulder, skirt, or costillar neck).
1 small glass of vinegar.
1 cup oil.
A whole head of garlic unpeeled.
1 large onion peeled and in two pieces.
1 bay leaf.
1 teaspoon paprika, salt.
In a saucepan bring the meat with all the ingredients. Taparla very well and bring to simmer for 2 hours (until this tender meat).
During this time around stir occasionally to avoid sticking meat in the background. If necessary you can add a little hot water to make the stew is juicy.