Stew is a perfect winter food, warm and hearty, and can be left to cook while you go about your day. And this one includes all my favorite Spanish flavours. It also all cooks in one pot, so there is little washing up!
This recipe serves 3 people.
500g leg of lamb, diced
1 onion, finely sliced
2 cloves of garlic, crushed
1 red pepper, sliced
1 tsp paprika
Chorizo
1 tin of tomatoes
1 tin of olives stuffed with anchovy
1 glass red wine
3 glasses of beef or chicken stock
2 bay leaves
Bunch of rosemary
Zest of half a lemon
1 tin of flageolet beans
Parsley
Brown the lamb in a heavy bottomed pan over a medium heat. Once brown, remove from the pan and keep to one side. Add the onion, garlic and sliced pepper, and cook until the onion is translucent. Add the paprika and chorizo cut into cm chunks to the pan. Stir for a minute or so. Then mix in the tin of tomatoes and olives. Bubble gently for a few minutes and add the red wine, stock, bay leaves and some rosemary. Season with pepper, and a little salt to taste (the anchovy olives are quite salty though so always taste first). Bring up to a slow simmer.
Replace the browned lamb in the pan with a grate of lemon zest. Part cover the pan and leave to simmer gently for 2 hours, stirring every now and again.
After two hours, add the flageolet beans to the stew. Stir and cook for ten minutes.
Serve with mashed potato, and sprinkle with parsley.
This recipe serves 3 people.
500g leg of lamb, diced
1 onion, finely sliced
2 cloves of garlic, crushed
1 red pepper, sliced
1 tsp paprika
Chorizo
1 tin of tomatoes
1 tin of olives stuffed with anchovy
1 glass red wine
3 glasses of beef or chicken stock
2 bay leaves
Bunch of rosemary
Zest of half a lemon
1 tin of flageolet beans
Parsley
Brown the lamb in a heavy bottomed pan over a medium heat. Once brown, remove from the pan and keep to one side. Add the onion, garlic and sliced pepper, and cook until the onion is translucent. Add the paprika and chorizo cut into cm chunks to the pan. Stir for a minute or so. Then mix in the tin of tomatoes and olives. Bubble gently for a few minutes and add the red wine, stock, bay leaves and some rosemary. Season with pepper, and a little salt to taste (the anchovy olives are quite salty though so always taste first). Bring up to a slow simmer.
Replace the browned lamb in the pan with a grate of lemon zest. Part cover the pan and leave to simmer gently for 2 hours, stirring every now and again.
After two hours, add the flageolet beans to the stew. Stir and cook for ten minutes.
Serve with mashed potato, and sprinkle with parsley.
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