← Nouns Cooking · Spanish

Ingredients

• 1 kg lamb shoulder or neck, bone in, cut into chunks
• 4 tbsp Olive oil
• 1 Onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 4 cloves Garlic, chopped
• 2 Bay leaves
• 1 tsp sweet paprika (pimentón dulce)
• 150 ml dry white wine
• 100 ml Passata
• 600 ml meat stock
• 400 g Potato, peeled and cut into chunks
• Salt
• Black pepper
• 1 tbsp Parsley, chopped

Method

1. Season the lamb with salt and pepper. Heat the oil in a casserole over medium-high heat and brown the lamb in batches for 8–10 min, until golden all over. Set aside.
2. Lower the heat to medium, add the onion and both peppers and cook for 10 min until soft. Stir in the garlic, bay leaves and paprika for 30 seconds; paprika burns quickly.
3. Pour in the wine and let it bubble for 3 min, then add the passata, the lamb and its juices and the stock.
4. Cover and simmer gently for 1 hour, stirring now and then, until the lamb is nearly tender.
5. Add the potatoes, cover again and cook for 20–25 min more, until the potatoes are soft and the lamb pulls away from the bone. Simmer uncovered for a few minutes if the sauce is thin, then scatter with parsley.

Tips

• A classic La Mancha finish is to mash the cooked lamb liver with garlic and stir it in at the end for a richer sauce.
• Check your stock is gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Directo al Paladar Foods & Wines from Spain