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

Spanish lamb with sherry, honey & peppers

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(2 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 one year old, and is known for its delicate flavour and tender…

  • 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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