Spanish smoky lamb and pepper stew

Name: Spanish smoky lamb and pepper stew
Total time: 1 h 30 min
Yield: serves 4
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; a handful, chopped; crusty bread to serve

1 hour 30 minutes
serves 4
Easy

This Spanish smoky lamb and pepper stew is really tender and packed with flavour. Garnish with parsley and serve with some crusty bread to soak up all those delicious juices

February 28, 2017 at 1:00 pm

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.