John Myers
Stew with Lamb, Vegetables and Chorizo
The perfect stew with lamb, vegetables and chorizo recipe with a picture and simple step-by-step instructions.
- 300 g Lamb salmon, diced
- 1 Pc. Red pointed peppers, dried
- 1 disc Toast
- 2 Pc. Cloves of garlic, peeled
- 80 g Sliced leek
- 100 g Onion cubes
- 150 g Sliced carrots
- 1 Pc. Red pointed peppers, peeled, pitted, diced
- 350 ml Lamb stock
- 1 tsp Sweet paprika
- 1 Msp Hot peppers are hot
- 3 tablespoon Chunky tomatoes
- 12 Threads Saffron
- 1 tsp Cumin
- 120 g Chorizo sliced for frying
- 100 ml White wine
- 1 Pc. Bay leaf fresh
- 2 tablespoon Roughly chopped leaf parsley
- Salt
- Black pepper from the mill
- Extra virgin olive oil
- 150 g Freshly peeled potatoes, finely diced
- 50 g Frozen peas
- Salt the lamb and quickly fry it all over in olive oil. Take out and sauté toast, dried paprika and garlic in the same oil. Also take out and put in a mixing bowl.
- In the same pan, add the onion, leek, bell pepper and carrot. Sweat and dust with paprika spices. Add the bay leaves and tomatoes. Pour in the stock. Vegetables should be lightly covered. Add salt, pepper and clove powder. Let it simmer softly.
- In the meantime: steamed toast, paprika, garlic, saffron, cumin (I roast it dry and then grind it in a mortar) and grind the wine to a homogeneous mass. In a second pan in olive oil, fry the potatoes with the chorizo.
- Add the seasoning paste, peas and the potatoes with the chorizo to the stew. Boil. Season to taste with salt and pepper. Let the meat soak in it until it is pink.
- Arrange in deep plates. Sprinkle with parsley and serve.
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