Spanish Lamb Stew



Another Spanish favourite. Great for a cold day when you want to stay warm. Sadly I ate it on a rather warm day and sweated it out. Still, nice all the same.


1 kg lamb (diced into bitesize pieces)
1 large onion (chopped)
1 carrot (chopped)
1 red capsicum (seeded and chopped)
2 cloves garlic (chopped)
s lices bacon (chopped – leave on fat)
400g can chopped tomatoes
2 tablespoons tomato puree
2 tablespoons fresh flat leaf parsley (chopped)
2 tablespoons fresh mint (chopped)
2 bay leaves
250ml white wine
1 teaspoon cumin powder
1 teaspoon Spanish sweet paprika
1/4 cup breadcrumbs
1/2 teaspoon cinnamon powder
2 tablespoons olive oil

Preheat the oven to 180ºC, heat the oil in a large, flameproof casserole dish over a moderate temperature. Cook the onion, carrot, capsicum and garlic for 4-5 minutes until soft. Add the bacon, fry for 1 minutes then add the lamb, tomatoes, tomato paste, wine, parsley, mint and bay leaves. Bring to the boil slowly then , remove from heat, cover and bake in the oven for 1-1 1/2 hours until the lamb is very tender. Stir occasionally. Remove from the oven and take out the lamb pieces and set aside, with a hand blender, puree the sauce. Stir in the breadcrumbs. Cook over a moderate heat for about 10 minutes so that the sauce thickens. Return the lamb to the sauce. Add salt & pepper to your taste and serve.

We ate it with a combination of steamed green beans, carrot and spinach.

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