Spanish smoky lamb and pepper stew
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 600g lamb neck fillet, cut into chunks and seasoned
- olive oil
- 1 large onion, chopped
- 2 cloves garlic, sliced
- 1 tsp hot smoked paprika
- 500ml chicken stock
- 400g tin cherry tomatoes
- 230g jar piquillo peppers, drained
- 350g potatoes, peeled and cut into small chunks
- a handful flat-leaf parsley, chopped
- to serve crusty bread
Method
- STEP 1
Heat a non-stick frying pan to hot and cook the lamb, turning until browned on all sides. There should be enough fat on the meat to not have to add extra oil.
- STEP 2
Once browned, scoop out the lamb and add 1 tbsp olive oil. Add the onion and garlic and cook until softened. Stir in the paprika, then add the lamb back with the stock and tomatoes. Bring to a simmer then cook for 1-1¼ hours until the lamb is tender. Add the peppers and potatoes and give it another 20 minutes until the potatoes are tender. Stir in the parsley and serve with crusty bread.
