Bakalca (bakalca)

Instructions

1. Season the mutton pieces with salt and pepper, then lightly flour them.
2. Brown them in batches in very hot oil, 3 to 4 minutes per side, then set aside.
3. In the same pot, fry the sliced onions for 8 minutes, then add the chopped garlic and tomato paste. Let it caramelise for 2 minutes.
4. Deglaze with the white wine, scraping the bottom, and reduce by half.
5. Return the meat, add the paprika, bay leaves, rosemary and stock until almost covered.
6. Cover and simmer over very low heat for 1 h 30, until the meat falls apart with a fork.
7. Add the carrots, parsnip and potatoes in large chunks, then cook for 25 more minutes.
8. Adjust the seasoning, remove the rosemary and bay leaves, sprinkle with parsley and serve piping hot.