450-675gramslean lamb shoulder leg or neck fillet, cut into 2.5cm/1inch cubes
2tbspplain flour seasoned with salt and freshly ground black pepper
2tbspolive oil
100gramschorizo or spicy paprika sausage, skinned and cut into large chunks
1red onionpeeled and finely chopped
2clovesgarlicpeeled and crushed
300mlgood lamb stock
150mlgood red wine
1410g can black-eye peas or butter beansdrained
Small bunch of flat-leaf parsley
4rashers baconchopped
Instructions
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.
Notes
I used green beans and served with brown jasmine rice mixed with Quinoa.