CookingBauer XcelMeat, Winter

Lamb and chorizo casserole

CookingBauer XcelMeat, Winter
Lamb and chorizo casserole
Lamb-and-Chorizo-Casserole.jpg

Method

  1. Gently dry fry the chorizo in a large pan.  Once browned, remove the chorizo using a slotted spatula and then gently brown the lamb in the remaining oil for 3-4 minutes.
  2. Place the croutons into a food processor with the garlic, wine, vinegar, oregano, paprika, cumin and seasoning.  Add just a little of the stock to loosen the mix and blitz to form a smooth paste.
  3. Once browned, add the chorizo, the bread paste, the remaining stock and bay leaf to the lamb. Bring to the boil, cover and leave to simmer on a very low heat for 1 hour 30 minutes.
  4. Garnish with parsley and serve hot with green vegetables and chunky bread.

Recipe from www.tastyeasylamb.co.uk

There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

Tip

The ultimate warming winter dish- serve with a generous hunk of bread

Ingredients

800 g lamb neck fillet or boneless shoulder, cubed
100 g spicy chorizo, chopped into small pieces
1 packet of plain croutons (approx. 75 g)
2 cloves of garlic
50 ml dry white wine
50 ml white wine vinegar
1/2 tbsp dried oregano
1/2 tbsp sweet paprika
1/2 tbsp ground cumin
Salt and pepper
400 ml lamb stock
1 bay leaf
Chopped flat-leaf parsley, to garnish

Notes

Time: 20 minutes
Serves: 4
Nutrition: n/a