Lamb Main course Mediterranean Spanish

Spanish lamb stew

This is an excellent Spanish stew recipe, ideal for a Sunday dinner, try and get a single piece of lamb that you can dice yourself into nice big chunks, or ask the butcher to do it for you


Cooking time
2-3  hours

2 lbs lamb meat
4 cloves of garlic, chopped
1 can of plum tomatoes
1 red pepper, seeded and chopped
1 onion, diced
1 sprig of parsley
salt to taste
1 tbsp olive oil
5 peppercorns
1 tsp smoked Spanish paprika
1/4 tsp ground cumin
1/2 tsp cayenne pepper
250ml red wine

First add a good slug of olive oil to a hot pan and add the onions and chopped pepper, frying over a medium heat for around five mins.

Add the garlic and fry for a further minute before adding the diced lamb to the pan.  Brown the meat on all sides over a high heat before adding the wine and allowing to reduce by about half.

Add the everything else to the pan except the parsley and bring up to a simmer.  Cover and cook until the lamb is very tender – probably one to one and half hours.  Check for seasoning and serve with rice or potatoes with vegetables of your choice.

When checking the lamb, add a little water or stock if there is not enough liquid.

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