Spanish lamb with sherry, honey & peppers

Name: Spanish lamb with sherry, honey & peppers
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Spanish
Ingredients: 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

Diana Henry

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Serves 4 - 6

More effort

Prep: 15 mins

Cook: 2 hrs and 30 mins

A star rating of 4.7 out of 5.29 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (6)

kcal507
fat32g
saturates14g
carbs12g
sugars11g
fibre3g
protein32g
salt0.3g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, October 2017

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A star rating of 4.7 out of 5.29 ratings

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