Fried kid goat with garlic and white wine

Ingredients

• 800 g of young lamb, cut into small pieces, with its offal (liver, heart, lungs)
• One head of garlic
• olive oil
• One bay leaf
• pepper
• salt
• One glass of white wine

In a frying pan with olive oil, brown the lamb with crushed, unpeeled garlic cloves, bay leaves, and salt.

Remove the offal once it is cooked, and grind it in a mortar with the garlic and pepper. Mix this mixture with a glass of white wine and pour it over the meat in a casserole dish.

If the dish is too dry, add a little water: the meat should remain tender, with a thick sauce.