Fried Lamb

First apologize for not hanging the recipe yesterday, took a few days off and stop as I have a moment, "posting" any of my dishes.

The recipe that I bring today is a very typical dish throughout Mallorca: Fried Lamb. A few months ago, I explained how he prepared the Frito Mallorquín, well, this is very similar although lamb and which are added some ingredients such as habitats and artichokes.

You will see that to prepare the process is rather long, but not difficult, just that you must do to simmer so that it is as tender and tasty as this I ate this past Easter.

Next step to explain what we need and how to prepare a dish as Mallorcan like this.

ingredients
     600 grams of lamb offal
     4 large potatoes
     2 medium red peppers
     2 artichokes
     150-200 grams of habitats tender
     100 grams of peas very tender
     2 bunches of spring onion
     oil
     garlic
     salt
     fennel

instructions
     Cut the offal into small pieces, but not tiny as they burn easily. Anyway, you can ask the butcher / a if you can cut it, you will perfect it. We let drain and reserve.
     Peel and cut potatoes into small strips and diced peppers.
     Half fry potatoes with half the peppers simmer. When ready to proceed to throw a clay pot
     Fry the other half and also incorporate the pan. Let rubbing salt to taste
     Meanwhile we laminating the artichokes and fry along with the habitats (very small) and peas (I recommend boil before a bit). Once pochadito, incorporate it into the pot along with the other ingredients.
     At last, fry the meat with the onion tender diced very small. Due to the large number, we will do as we have done with potatoes and peppers: in two parts. Once ready, we added to the pan.
     Put the pan into the fire for about 5 minutes and stir.
     Decorate with a few sprigs of fennel.