Page title and description
Spanish lamb stew
Spanish lamb stew
- 500g diced lamb
- seasoned plain flour
- 75g chopped bacon
- olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 200g cooking chorizo, cut into 1.5cm chunks
- 100ml dry white wine
- 50ml red wine
- 100ml vegetable bouillon
- grated zest and juice amp; of 1/2 orange and 1/2 lemon
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground cloves
- 1 small cabbage or spring greens or black kale, very finely shredded
- 50g pine kernels, lightly toasted
- 3 tbsp fresh parsley, chopped
- salt and pepper
Prep time: 30 min
Cooking time: 1h 30 min
Step 1Toss the diced lamb in seasoned flour and fry in a sauté pan, together with the bacon, in a little olive oil until browned. Remove with a slotted spoon to a saucepan.
Step 2Add a little more oil to the sauté pan and cook the garlic and chopped onion over a low heat until softened and translucent.
Step 3Transfer this to the saucepan with the lamb and bacon and scatter the chorizo pieces in there too.
Step 4Return the sauté pan to the heat, add the white and red wine, and the bouillon, and deglaze the pan by scraping the base with a wooden spatula so that all residual flavour from the lamb and onions is incorporated in the sauce - now pour into the saucepan.
Step 5Bring the stew to the boil, then lower the heat so that it cooks at a bare simmer for an hour, stirring occasionally. Check seasoning and adjust if necessary.
Step 6Now add the orange and lemon zest and juice together with the spices and cabbage and simmer for a further 20 minutes by which time the lamb will be tender.
Step 7Finally, immediately before serving, fold in the toasted pine kernels and chopped parsley. Serve immediately in warmed bowls.