lamb with red wine and chorizo
- 450-675 grams lean lamb shoulder leg or neck fillet, cut into 2.5cm/1inch cubes
- 2 tbsp plain flour seasoned with salt and freshly ground black pepper
- 2 tbsp olive oil
- 100 grams chorizo or spicy paprika sausage, skinned and cut into large chunks
- 1 red onion peeled and finely chopped
- 2 cloves garlic peeled and crushed
- 300 ml good lamb stock
- 150 ml good red wine
- 1 410g can black-eye peas or butter beans drained
- Small bunch of flat-leaf parsley
- 4 rashers bacon chopped
- Toss the lamb in the seasoned flour.
- Heat the oil in a large non-stick frying pan on a moderate heat. Cook the lamb, bacon and chorizo in batches for 3-4 minutes until brown. Transfer to a large ovenproof casserole dish.
- In the same frying pan cook the onions and garlic until soft. Spoon into the casserole dish with the stock and wine. Bring to the boil, reduce the heat, cover and cook on the hob or in a preheated oven at Gas mark 3, 170°C, 325°F for 1 hour, stirring occasionally.
- 10 minutes before the end of the cooking time add the beans.
- Garnish with the parsley and serve with seasonal vegetables and rice or potatoes.
I used green beans and served with brown jasmine rice mixed with Quinoa.