A twist on lamb casserole with Spanish flavors.
Cazuela de cordero (Spanish)
Serves 6
3 Tbs. (45 ml) olive oil
about 3 pounds (about 1365 g) grass fed/organic lamb fillet, cut into bite size cubes
chopped 1 organic onion
+6 cloves of organic garlic to taste, unpeeled
1 bay leaf
paprika to taste
1/2 cup (120 ml) dry sherry, sherry vinegar, or red wine vinegar
3/4 cup (180 ml) red wine
organic broad beans or white beans, rinsed and rained
1 organic red bell pepper, steamed and chopped
1 28-ounce (575 g) can whole peeled organic tomatoes, with the juice
chopped parsley
black pepper to taste
uno 1. Heat 2 Tbs. (30 ml) olive.
dos 2. Add half the meat and brown well on all sides, about 15 minutes. Remove and repeat with the rest of the lamb cubes.
tres 3. Heat the rest of the oil and sauté the onions.
cuatro 4. Add all the meat, garlic, bay leaf, paprika, sherry (or choice of vinegar), wine, and black pepper
cinco 5. Bring to a boil, cover and simmer for 1 1/2 to 2 hours.
seis 6. Add the beans and tomatoes the last 10-15 minutes.
siete 7. Stir in the parsley.
~Check out the other lamb and/or Basque recipes.~
