1 kg lamb (boneless thigh)
6 cloves chopped garlic
4 tbsp olive oil
2 chopped onion
salt and pepper
1- Put the olive oil with the onion and garlic in a saucepan and sauté until wilted.
2- Add the lamb that have been cut into small pieces and leave until golden brown on all sides. Add 1 cup of water and let it simmer. Add more water when necessary.
3- Leave for about 1 ½ hours to boil over low heat. Towards the end remove the lid and allow to evaporate most of the water until it is left the meat with a nice thick sauce.
4- Serve hot, accompanied perfectly with pasta or rice.