CookingBauer XcelMeat, Winter

Lamb and chorizo casserole

CookingBauer XcelMeat, Winter
Lamb and chorizo casserole


  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

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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