lamb, bean & chistorra stew

Yield 4

Author Steven Farhall

Prep time

20 Min

Cook time

1 H & 30 M

Inactive time

12 Hour

Total time

13 H & 50 M

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lamb, bean & chistorra stew

This is a great winter warming dish with smoky flavours & warming spices. Use a braising cut of lamb with a good amount of fat for the best flavour. Leg meat work well as well as belly or neck fillet

Ingredients

lamb, bean & chistorra stew

• 400g Braising lamb - leg, belly or neck
• 1 bottle good red wine - 700ml
• 1 lrg onion - 250g
• 2 cloves garlic
• 2 bay leaves
• 1 handful thyme leaves
• 1 tbsp chipotle chilli paste
• 1 tbsp smoked sweet paprika
• 1 tsp ground cumin
• 400g tin chopped tomato or 6 large tomatoes, chopped
• 400ml chicken stock
• 700g jar cooked white beans
• 1 lrg chistorra sausage - about 250g
• Handful chopped parsley mixed with some grated lemon rind

Instructions

To make the stew

1. Optional - place the diced lamb with the red wine and marinate in the fridge overnight.
2. Drain the red wine through a sieve and keep for later.
3. Shake in lamb pieces in some seasoned flour (this will help to colour the meat and will thicken the stew.
4. In a thick bottomed pan fry off the lamb pieces in some oil until a nice colour all over and reserve on a plate. note - if your pan isn't hot or you overcrowd the pan the water will start coming out of the meat and it wont colour so make sure the pan is hot and stays hot. If the water starts coming out you need to cook this off and then the meat will brown after.
5. In the same pan fry off the diced onion and garlic until lightly browned (about 5 minutes)
6. Add the spices and chilli paste and cook out for a couple of minutes
7. Deglaze the pan with the reserved wine marinade and reduce by half.
8. Place the reserved meat back into the pan with the stock and tomatoes and bring to a simmer
9. Put a lid on the pan and simmer until the lamb is tender (about 45 minutes). note - if the liquid evaporates too quickly add a little water.
10. If you would like your stew thicker increase the heat and reduce to your required consistency.
11. In a separate pan fry off the diced chistorra for a couple of minutes to cook. The sausage will brown and the oils will come out into the pan
12. Add the chistorra and oil to the stew along with the jar of drained white beans
13. Taste and adjust the seasoning and finish with the parsley & lemon