Normally I use lamb leg steak in this stew. I had some lamb shoulder left over in the freezer and decided to use shoulder instead. A little more fat to trim off and a little longer to cook, but overall I thouht it worked out quite well.
Spanish style lamb stew
4 servings
1lb 2 oz boneless lamb leg steak
3 garlic cloves, crushed
3 tbsp olive oil
1 tsp sea salt
1 onion, thinely sliced
1 14 oz can of good chopped tomatoes
1 tsp sugar
2 tsp paprika
1 tsp chiliflakes
1 cube beef stock
1 tbsp tomato puree
1 14oz can of chickpeas, drained and rinsed well
5 oz fresh or frozen spinach leaves
Fresh cilantro or parsley
salt & pepper
Cut the meat into cubes. Cruch the garlic clove with the sea salt and 1 tsbp of olive oil.
Put the meat in a bowl and cover the meat with the garlic paste. Set a side to marinate for 30 minutes.
Meanwhile fry the onion in the remaining oil in a large pan until soft and beginning to brown,about 10 min
Heat up a frying pan and brown the meat in to batches. Tip the meat in to the the onions.
Add tomatoes, tomato puree, sugar, chiliflakes, stock and paprika. Fill half the empty tomato can with water and add it to the pan. Bring the stew to boil and cook on low heat under a lid for 20-30 min until the meat is tender. Drain and rinse the chickpeas. Add to the pan and taste for seasoning. Cook for further 10 min
then add the spinach leaves. When they start to fall apart and become soft, the stew is ready.
Sprinkle with chopped cilantro or parsley and serve with a chunck of bread.
4 servings
1lb 2 oz boneless lamb leg steak
3 garlic cloves, crushed
3 tbsp olive oil
1 tsp sea salt
1 onion, thinely sliced
1 14 oz can of good chopped tomatoes
1 tsp sugar
2 tsp paprika
1 tsp chiliflakes
1 cube beef stock
1 tbsp tomato puree
1 14oz can of chickpeas, drained and rinsed well
5 oz fresh or frozen spinach leaves
Fresh cilantro or parsley
salt & pepper
Cut the meat into cubes. Cruch the garlic clove with the sea salt and 1 tsbp of olive oil.
Put the meat in a bowl and cover the meat with the garlic paste. Set a side to marinate for 30 minutes.
Meanwhile fry the onion in the remaining oil in a large pan until soft and beginning to brown,about 10 min
Heat up a frying pan and brown the meat in to batches. Tip the meat in to the the onions.
Add tomatoes, tomato puree, sugar, chiliflakes, stock and paprika. Fill half the empty tomato can with water and add it to the pan. Bring the stew to boil and cook on low heat under a lid for 20-30 min until the meat is tender. Drain and rinse the chickpeas. Add to the pan and taste for seasoning. Cook for further 10 min
then add the spinach leaves. When they start to fall apart and become soft, the stew is ready.
Sprinkle with chopped cilantro or parsley and serve with a chunck of bread.