A casserole dish serving Spanish lamb with sherry, honey & peppers

Spanish lamb with sherry, honey & peppers

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(10 ratings)

Prep: 15 mins Cook: 2 hrs, 30 mins

More effort

Serves 4 - 6

Open a bottle of sherry for this hearty lamb casserole, rich with sweet and savoury flavours. However, if you don't have saffron, just leave it out

Nutrition and extra info

Nutrition: Per serving (6)

  • kcal507
  • fat32g
  • saturates14g
  • carbs12g
  • sugars11g
  • fibre3g
  • protein32g
  • salt0.3g
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Ingredients

  • 1kg lamb shoulder, trimmed of excess fat, then cubed
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 1½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 250ml medium sherry
  • 250ml lamb stock
  • generous pinch of saffron threads
  • 1 tbsp sherry vinegar
  • 1½ tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp finely chopped parsley, or chopped toasted blanched almonds
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • cooked couscous, to serve
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

Method

  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.

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Comments, questions and tips

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bonitarosa's picture
bonitarosa
16th Oct, 2019
5.05
Gobbled up by kids and adults. Very tasty. We used leftover roast lamb and gravy instead of the stock and thickened with cornflour when we knew the lamb had heated through. I would cook the couscous with stock to add more flavour to that but relly the sauce was sufficient to coat it. I’ve saved this recipe as it was such a hit.
redandfiery's picture
redandfiery
1st Apr, 2019
5.05
Simple and delicious! Went down very well on Mother's Day, and I'm looking forward to the leftovers tonight. I found the sauce stayed very runny even when reduced, so I added a spoonful of cornflour for the last 15 mins of cooking time to thicken it.
Crouton11
24th Jun, 2018
5.05
I made this for two with half the quantity of meat and two peppers, but the sauce for four. I’m glad I did as after two and a half hours it had reduced to just enough without removing the lid. Very tasty, I’ll definitely make this again.
gwhite5287
20th Jun, 2018
5.05
Really tasty lamb dish
KMCD
15th Aug, 2019
What could you substitute for Sherry Vinegar as my local doesn't have it?
goodfoodteam's picture
goodfoodteam
15th Aug, 2019
Thanks for your question. We'd suggest substituting with white or red wine vinegar.
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