Spanish · Dinner
Spanish Lamb Stew with Peppers (High-Protein)
Bone-in lamb shoulder braised with roasted red peppers, tomatoes and smoked paprika, boosted with white beans and chorizo for extra protein and fibre. Simmered slowly until the meat falls apart, finished with sherry vinegar. Served with crusty bread to soak up the sauce.
$6
20 minsPrep
110 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
702Calories
58.3gProtein
41.2gFat
26.4gCarbs
6.8gSugar
8.1gFiber
1186mgSodium
198mgChol
14.9gSat Fat
1350mgPotassium
135mgCalcium
6.8mgIron
3.9mcgVitamin B12
58mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the lamb shoulder chunks dry with paper towel and season all over with salt and black pepper.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and sear the lamb chunks 6–8 minutes, turning occasionally, until deeply browned on all sides.
3
Sauté
Add the sliced chorizo, thinly sliced onion, minced garlic and both bell peppers sliced; sauté over medium heat 5–6 minutes until the onion softens and the chorizo releases its red oil.
4
Braise
Add the canned tomatoes, smoked paprika, ground cumin and bay leaf; bring to a simmer over medium heat, then cover, reduce to low, and braise 90 minutes until the lamb is fork-tender.
5
Simmer
Stir in the cannellini beans and simmer uncovered over medium-low heat 8–10 minutes until the sauce thickens enough to coat the back of a spoon.
6
Finish
Remove the bay leaf, stir in the sherry vinegar and chopped parsley; season to taste with salt and black pepper.
7
Plate
Ladle the stew into a wide bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g bone-in lamb shoulder
- 3.2 oz90g Spanish chorizo
- 1 cup180g cannellini beans, cooked
- 2 tsp2 tsp olive oil
- 11 onion
- 2 clove2 clove garlic
- 11 red bell pepper
- 11 green bell pepper
- 1 1/2 tsp1 1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp ground cumin
- 5.2 oz75g, about a fifth of a 14oz can canned tomatoes
- 2/3 cup160ml chicken stock
- 22 bay leaf
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
