Lamb Cazuela
Ingredients
- 800 gLamb shoulder (cut into large cubes)
- 2 pcYellow onion (sliced)
- 3 pcGarlic (minced)
- 1 pcRed bell pepper (cut into strips)
- 2 pcRound tomato (crushed)
- 3 tbspExtra virgin olive oil
- 200 mlDry white wine
- 2 tbspWheat flour
- 1 tspSmoked paprika
- 2 pcThyme (fresh sprigs)
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlLamb stock
Method
A robust stew where lamb becomes melt-in-the-mouth through slow cooking. The sauce, thickened with smoked paprika and white wine, coats the meat which pulls apart with a fork.
- 1
In a cast-iron pot, heat the olive oil. Brown the lamb pieces on all sides until a crispy brown crust forms. Remove and set aside.
- 2
In the same fat, add onions, garlic, and bell pepper. Sauté until vegetables are soft and the juices at the bottom of the pot begin to loosen.
- 3
Return the meat to the pot. Dust with flour (singer), stirring well to coat each piece. Add the smoked paprika. Cook for one minute to lightly toast the spices.
- 4
Deglaze with dry white wine, scraping the bottom with a wooden spatula. Add crushed tomatoes, thyme, and bay leaf. Cover with lamb stock until submerged.
- 5
Cover and simmer over very low heat. The sauce should reduce and become glossy. The lamb is ready when it offers no resistance under a knife blade.
Frequently asked questions
How do you get this dish right?
- Don't move the meat too early during searing; let the crust form to lock in the juices.
- If the sauce is too thick at the end, add a splash of hot water, but it should remain thick enough to coat a spoon.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently covered to avoid drying out the meat.
