Span­ish lamb with sherry, honey & pep­pers

BBC Good Food - - Weekend -

This is very mor­eish dish with its sweet-savoury flavours and lovely depth, thanks to the ad­di­tion of sherry! If you’re not keen on saf­fron then leave it out; you will end up with quite a dif­fer­ent dish, but a good one, none­the­less.

SERVES 4-6 PREP 15 mins COOK 2 hrs 30mins A LIT­TLE EF­FORT

1kg lamb shoul­der, trimmed of ex­cess fat, then cubed 1½ tbsp olive oil

1 large onion, roughly chopped

1 red pep­per, halved, de­seeded and sliced

1 yel­low pep­per, halved, de­seeded and sliced

1 green pep­per, halved, de­seeded and sliced

2 gar­lic cloves, grated to a purée

½ tsp pa­prika

250ml medium sherry

250ml lamb stock gen­er­ous pinch of saf­fron threads

1 tbsp sherry vine­gar

1½ tbsp honey

1 tbsp finely chopped pars­ley, or chopped toasted blanched al­monds cooked cous­cous, to serve 1 Make sure your lamb isn’t too damp – pat it dry with kitchen pa­per if you need to, oth­er­wise it won’t colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Re­move with a slot­ted spoon as you go. When all the lamb is browned, add the re­main­ing oil and cook the onion and pep­pers over a medium heat un­til the onion is golden and the veg­eta­bles are soft­ened. Add the gar­lic and pa­prika, and cook for a fur­ther 1 min, then add the sherry and bring to a sim­mer.

2 Put all the lamb back in the pan, along with the stock, saf­fron, sherry vine­gar and honey. Sea­son and bring to just un­der the boil. Turn the heat down, cover the pan and leave to cook very gen­tly for 2 hrs, turn­ing the meat ev­ery so of­ten.

3 In the last half hour of cook­ing time, re­move the lid so that the sherry and stock can re­duce. You want to end up with com­pletely ten­der meat in a flavour­some gravy – how long this takes will de­pend on how wide your pan is so you may need to give it longer than 30 mins. Check the sea­son­ing. You’re un­likely to need to ad­just the vine­gar or honey but you might want to sweeten the dish slightly. Scat­ter the pars­ley or al­monds on top (or use both). Serve with the cous­cous.

GOOD TO KNOW vit c • 1 of 5-a-day

PER SERV­ING (6) 507 kcals • fat 32g • sat­u­rates 14g • carbs 12g • sug­ars 11g • fi­bre 3g • pro­tein 32g • salt 0.3

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.