Ingredients
- lamb neck fillet 600g, cut into chunks and seasoned
- olive oil
- onion 1 large, chopped
- garlic 2 cloves, sliced
- hot smoked paprika 1 tsp
- chicken stock 500ml
- cherry tomatoes 400g tin
- piquillo peppers 230g jar, drained
- potatoes 350g, peeled and cut into small chunks
- flat-leaf parsley a handful, chopped
- crusty bread to serve
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.
Nutritional Information
- Kcals 513
- Fat 24.9g
- Saturates 9.4g
- Carbs 35.2g
- Sugars 20g
- Fibre 6.1g
- Protein 34.1g
- Salt 0.8g
