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Lamb and Chorizo Casserole Recipe Lamb and Chorizo Casserole Recipe

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

Serves 4

800g lamb neck fillet or boneless shoulder, cubed

100g spicy chorizo, chopped into small pieces

1 packet of plain croutons (approx. 75g)

2 cloves of garlic

50ml dry white wine

50ml white wine vinegar

½ tablespoon dried oregano

½ tablespoon sweet paprika

½ tablespoon ground cumin

Salt and pepper

400ml lamb stock

1 bay leaf

Chopped flat-leaf parsley, to garnish

  • 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.

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