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spanish lamb stew

Spanish Lamb Stew

Chunks of tender lamb and soft peppers in a garlic and paprika scented broth, plus chickpeas to soak up all those flavours.

Course Main Course, Stew
Cuisine Spanish
Keyword lamb
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 4
Author Moorlands Eater

Ingredients

  • 1-2 tbsp olive oil
  • 500-600 g boneless lamb suitable for stewing e.g shoulder cut into large bite-sized chunks
  • salt and black pepper
  • 1 large onion roughly chopped
  • 1 head garlic skinned, broken into cloves and thinly sliced
  • 1 medium glass sherry, white or red wine optional
  • 2 medium tomatoes skinned, deseeded and roughly chopped
  • 3 rounded tsp Spanish paprika (pimentón)
  • 1 bay leaf
  • 1 tbsp wine vinegar or sherry vinegar
  • 2 red peppers cut into large bite-sized chunks
  • 1 tin chickpeas, drained approx 240g
  • 500 ml stock
  • 2 tbsp parsley finely chopped

Instructions

  1. Preheat the oven to 150C/130C fan/Gas 2.

  2. Heat 1 tablespoon of the olive oil in an ovenproof casserole dish over medium high heat.

    Season the lamb with salt and pepper.

    Brown the lamb in the oil, in batches if necessary, transferring to a plate when done and adding more oil as needed.

  3. When all the meat has been browned and set aside, turn the heat to medium then add the chopped onion and sliced garlic, seasoning with a little salt and pepper.

    Sauté, scraping up any browned bits from the bottom of the casserole and stirring regularly, until softening and starting to brown (12-15 min).

  4. If using the sherry or wine, stir it in, turn up the heat and allow to bubble until almost completely evaporated.

  5. With the heat at medium, stir in the tomatoes, smoked paprika and bay leaf.

    Bubble for a few minutes then add the vinegar, red pepper*, chickpeas, plus the browned lamb.

    Season with a little salt plus black pepper.

    Add enough stock to just cover the meat and vegetables, stir well, then put on a lid and bring to the boil.

    * The peppers end up very soft: if you prefer more of a bite then add them later e.g. when the stew has been in the oven for 30-40 minutes.

  6. Transfer the casserole to the oven and cook until the lamb is very tender (1½-2 hrs).

    Stir occasionally and check the stew isn't sticking to the bottom of the casserole. Top up with more stock or water if necessary.

    To reduce the sauce and concentrate the flavours, remove the lid and return to the oven at 220C/200C fan/Gas 2 for 5-10 minutes.

  7. Remove from the oven, taste and add more seasoning if needed.

    Stir in the chopped parsley and serve with bread plus salad if liked.

    Leftovers can be stored for 2 days in the fridge or frozen.