Name: Spanish Garlic Lamb Stew with Chorizo
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Cuisine: Spanish cuisine
Ingredients: 1 kg lamb shoulder (boneless, cut into 2-inch chunks); 200 g chorizo (Spanish cooking chorizo, sliced); 2 tbsp olive oil; 1 pcs yellow onion (large, chopped); 2 pcs bell peppers (any color, cored and chopped); 8 pcs garlic (cloves, minced); 2 tsp smoked paprika (pimentón ahumado); 1 tsp ground cumin; 1 tsp dried oregano; 400 g canned diced tomatoes (undrained); 125 ml dry sherry (Fino or Amontillado); 500 ml chicken broth; 1 pcs bay leaf; 0.25 cup fresh parsley (chopped, for garnish); salt (to taste); black pepper (to taste)

A close-up of a hearty Spanish Garlic Lamb Stew with Chorizo in a traditional, dark red earthenware pot, brimming with tender lamb pieces, vibrant slices of chorizo, and softened vegetables like bell peppers and onions. The stew has a rich, glossy, dark red sauce and is garnished with bright green fresh parsley. The pot is placed on a rustic wooden table, evoking a cozy and inviting atmosphere, pe

Embark on a culinary journey to the heart of Spain with this deeply flavourful Spanish Garlic Lamb Stew with Chorizo. This hearty stew is a testament to the country's rich culinary heritage, where simple, robust ingredients are transformed into something truly extraordinary through slow cooking. Tender pieces of succulent lamb shoulder are lovingly braised until they melt in your mouth, infused with the piquant warmth of smoked paprika and the unforgettable aroma of abundant garlic. Artisanal chorizo lends its signature smoky heat and renders delicious fat, enriching the stew's luxurious, dark red base. Sweet bell peppers and Spanish onions mellow gracefully within the sauce, while a generous splash of dry sherry introduces a complex, nutty note traditional to Spanish cooking. This dish isn't just a meal; it's an experience, perfect for a cozy evening or a gathering of loved ones, offering comfort and a taste of authentic Spanish cuisine. Serve it with crusty bread to soak up every drop of its savory goodness, or alongside a vibrant green salad. It’s a complete meal, highlighting how a classic 'stewed lamb dish' can transport your palate. You'll find yourself reaching for this recipe again and again, especially when the colder months call for something truly substantial and satisfying. This simple yet sophisticated stew is designed to impress, making you feel right at home in a Spanish "cocina."

Preparation time: 30 min
Cooking time: 2 hrs 30 min
Total time: 3 hrs
Servings: 6

Instructions

Preparation

1Pat the lamb shoulder dry with paper towels and season generously with salt and black pepper.
2In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the lamb in batches and sear on all sides until well-browned. Remove the lamb and set aside.
3Add the sliced chorizo to the pot and cook until crispy and it has rendered its fat, about 5-7 minutes. Remove the chorizo and set aside, leaving the rendered fat in the pot.

Cooking the Stew

1Reduce heat to medium. Add the chopped onion and bell peppers to the pot and cook until softened, about 8-10 minutes.
2Stir in the minced garlic, smoked paprika, cumin, and oregano. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
3Pour in the dry sherry, scraping the bottom of the pot to deglaze and release any browned bits. Let it simmer for 2-3 minutes until slightly reduced.
4Return the seared lamb to the pot. Add the canned diced tomatoes, chicken broth, and bay leaf. Bring the mixture to a simmer.
5Cover the pot and transfer it to a preheated oven at 160°C (325°F). Cook for 1.5 to 2 hours, or until the lamb is fork-tender. Alternatively, simmer gently on the stovetop over low heat, stirring occasionally, until the lamb is tender.
6Once the lamb is tender, stir in the cooked chorizo. Taste and adjust seasoning with salt and pepper as needed.

Serving

1Remove the bay leaf before serving. Garnish generously with fresh chopped parsley.
2Serve hot with crusty bread, rice, or roasted potatoes.

Instructions

Preparation

1Pat the lamb shoulder dry with paper towels and season generously with salt and black pepper.
2In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the lamb in batches and sear on all sides until well-browned. Remove the lamb and set aside.
3Add the sliced chorizo to the pot and cook until crispy and it has rendered its fat, about 5-7 minutes. Remove the chorizo and set aside, leaving the rendered fat in the pot.

Cooking the Stew

1Reduce heat to medium. Add the chopped onion and bell peppers to the pot and cook until softened, about 8-10 minutes.
2Stir in the minced garlic, smoked paprika, cumin, and oregano. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
3Pour in the dry sherry, scraping the bottom of the pot to deglaze and release any browned bits. Let it simmer for 2-3 minutes until slightly reduced.
4Return the seared lamb to the pot. Add the canned diced tomatoes, chicken broth, and bay leaf. Bring the mixture to a simmer.
5Cover the pot and transfer it to a preheated oven at 160°C (325°F). Cook for 1.5 to 2 hours, or until the lamb is fork-tender. Alternatively, simmer gently on the stovetop over low heat, stirring occasionally, until the lamb is tender.
6Once the lamb is tender, stir in the cooked chorizo. Taste and adjust seasoning with salt and pepper as needed.

Serving

1Remove the bay leaf before serving. Garnish generously with fresh chopped parsley.
2Serve hot with crusty bread, rice, or roasted potatoes.

Nutrition Information

Calories: 650 kcal
Protein: 45 g
Fat: 30 g
Carbs: 40 g

Nutrient	Per serving
Calories	650 kcal
Protein	45 g
Fat	30 g
Carbs	40 g

Tips

Don't overcrowd the pot when searing lamb; work in batches for a good crust.
For a richer flavour, prepare the stew a day ahead; it often tastes even better on day two.
Serve with a dry Spanish red wine or a robust fino sherry to complement the flavors.