Lamb

Spicy Lamb Stew

image :  Spicy Lamb Stew

Ingredients

  • 2 chorizo sausages, thinly sliced
  • 1 tablespoon olive oil, plus 1 tablespoon extra
  • 2 lbs (1kg) lamb shoulder or leg, cut into 3/4 inch (2cm) cubes
  • 2 cups thinly sliced onion
  • 4 garlic cloves, minced
  • 2 teaspoons sambal oelek (chili paste)
  • 28 oz (796ml) can diced tomatoes, undrained
  • 1 cup red wine
  • 4 large carrots, chopped
  • pinch of salt and freshly ground pepper
  • 19 oz (540ml) can chick peas, rinsed and drained
  • 1/3 cup finely chopped fresh parsley
  • 1 tablespoon finely grated lemon zest


Directions

Cook chorizo in a large pot or Dutch oven over medium-high heat, stirring occasionally, for about 5 minutes or until lightly browned. Remove from pan.

Heat 1 tablespoon of oil in same pot over medium-high heat. Add lamb in 3 or 4 batches and sear for about 5 minutes until browned; remove the pan.

Heat extra oil in same pot over medium-high heat. Add the onion, garlic and sambal oelek cook, stirring occasionally, for about 5 minutes or until the onion is softened.

Add chorizo, lamb, tomatoes and their juice, wine, carrots and a pinch of salt and pepper and stir. Cover and bring to a boil. Reduce the heat to low to medium-low and simmer, stirring occasionally, for about 1 3/4 hours or until the lamb is tender.

Stir in the chick peas, parsley and zest and simmer, uncovered, for about 5 minutes or until the hot. Serves 8.