Lamb and Chorizo Casserole Recipe

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This chunky and spicy Lamb & Chorizo Casserole is packed full of big, bold flavours, perfect for a cold night in or a Sunday lunch. If you don’t fancy the bread on the side, some mashed potatoes or polenta works great too.

Preparation: 20 mins

Cooking: 90 mins

Ingredients

Serves 4

800 g lamb neck fillet or boneless shoulder, cubed

100 g spicy chorizo, chopped into small pieces

1 packet of plain croutons (approx. 75 g)

2 cloves of garlic

50 ml dry white wine

50 ml white wine vinegar

1/2 tbsp dried oregano

1/2 tbsp sweet paprika

1/2 tbsp ground cumin

Salt and pepper

400ml lamb stock

1 bay leaf

Chopped flat-leaf parsley, to garnish

Method

Gently dry fry the chorizo in a large pan. Once browned, remove the chorizo using a slotted spatula and then gently brown the lamb in the remaining oil for 3-4 minutes

Place the croutons into a food processor with the garlic, wine, vinegar, oregano, paprika, cumin and seasoning. Add just a little of the stock to loosen the mix and blitz to form a smooth paste

Once the lamb has browned, add the chorizo, the bread paste, the remaining stock and bay leaf. Bring to the boil, cover and leave to simmer on a very low heat for 1 hour 30 minutes

Garnish with parsley and serve hot with a green vegetables and chunky bread

Chef's Tip

If you like a bit of a kick, then add a few chilli flakes to your paste.

Recommend this recipe