- 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.
- 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.
- 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.
- Garnish with parsley and serve hot with green vegetables and chunky bread.
Recipe from www.tastyeasylamb.co.uk
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The ultimate warming winter dish- serve with a generous hunk of bread
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
Time: 20 minutes Serves: 4 Nutrition: n/a