Lamb stew - a hearty, warming stew. Due to the long, slow cooking, it is possible to use the cheaper cuts, such as neck or shoulder. You can vary the herbs, add spices, and use red instead of white wine if you prefer.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 1 hr 25 minsTotal Time 1 hr 40 mins 500g of lamb cut into chunks
3 medium potatoes peeled and cut into chunks
1 medium white onion chopped
3 cloves of garlic peeled and chopped
1 green bell pepper sliced into strips
3 large ripe tomatoes crushed and chopped
200ml of white wine
200ml of lamb (or beef) stock
1 sprig of thyme
1 sprig of rosemary
2 bay leaves
1 teaspoon of pimentón (smoked paprika)
large pinch of sea salt
large pinch of black pepper
2 tablespoons of olive oil
1 Heat the oil in a large stockpot and fry the lamb, turning, until browned.
2 Add the onion, garlic and green pepper and fry on a low heat, stirring occasionally for about ten minutes.
3 Add the tomato, thyme, rosemary, bay leaves, pimentón, salt and pepper. Mix well and continue to cook for five minutes.
4 Increase the heat to medium, add the wine and stock and cook, covered, for forty-five minutes.
5 Add the potatoes, mix and if necessary, add a little water to cover.
6 Continue to cook for around twenty minutes or until the potatoes are cooked and the lamb is tender.
7 Reduce if necessary, and serve.
Ingredients 500g of lamb cut into chunks
3 medium potatoes peeled and cut into chunks
1 medium white onion chopped
3 cloves of garlic peeled and chopped
1 green bell pepper sliced into strips
3 large ripe tomatoes crushed and chopped
200ml of white wine
200ml of lamb (or beef) stock
1 sprig of thyme
1 sprig of rosemary
2 bay leaves
1 teaspoon of pimentón (smoked paprika)
large pinch of sea salt
large pinch of black pepper
2 tablespoons of olive oil
Directions 1 Heat the oil in a large stockpot and fry the lamb, turning, until browned.
2 Add the onion, garlic and green pepper and fry on a low heat, stirring occasionally for about ten minutes.
3 Add the tomato, thyme, rosemary, bay leaves, pimentón, salt and pepper. Mix well and continue to cook for five minutes.
4 Increase the heat to medium, add the wine and stock and cook, covered, for forty-five minutes.
5 Add the potatoes, mix and if necessary, add a little water to cover.
6 Continue to cook for around twenty minutes or until the potatoes are cooked and the lamb is tender.
7 Reduce if necessary, and serve.
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