Lamb Cazuela

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.

• Prep time: 25 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 925
• Protein: 63 g
• Carbs: 21 g
• Fat: 58 g

Ingredients

• 800 g Lamb shoulder ( cut into large cubes )
• 2 piece Yellow onion ( sliced )
• 3 piece Garlic ( minced )
• 1 piece Red bell pepper ( cut into strips )
• 2 piece Round tomato ( crushed )
• 3 tbsp Extra virgin olive oil
• 200 ml Dry white wine
• 2 tbsp Wheat flour
• 1 tsp Smoked paprika
• 2 piece Thyme ( fresh sprigs )
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Lamb stock

Instructions

1. Sear the meat

   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. Sauté the aromatics

   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. Dust and spice

   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 and moisten

   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. Simmer

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat gently covered to avoid drying out the meat.