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Lamb and Chorizo casserole

By September 23, 2016 , , ,

This dish came about many years ago when I used to go camping on a regular basis with lots of friends. Surprisingly enough it fell on me to do the cooking which I didn't mind. Thing is when camping, you're not going to have the same equipment to hand as when in the kitchen. So I needed to come up with a dish that required easy prep and not too much in the way of washing up and could cook away on a camping stove or BBQ if need be. The lamb and chorizo work well together in this dish and even though I don't go camping any more it is still one of my favourite stews to cook.


This will feed about 6 people

450g lamb (neck fillet, shoulder, leg or stewing lamb diced into large 1 inch pieces)
100g chorizo sliced
2 tins tomatoes
2 red peppers (roughly chopped)
2 onions (roughly chopped)
1 tablespoon smoked paprika
250mls red wine
1 tin chick peas drained
Salt and pepper to season
Oil for frying

Fry the onions in the olive oil on a low heat till soft, 
Add the chorizo to the onions and fry on a medium heat for a few minutes until the chorizo releases some of its oils and starts to colour the onions
Add the lamb and paprika, fry off gently for 1 minute
Add the tinned tomatoes and the red wine, stir gently
Finally add the chopped peppers
Simmer over a low heat for 2- 3 hours on the hob or in a low oven (120 Celsius)
After 1 hour, add the drained chick peas and cook for a further 30 mins

I like to serve this with either steamed couscous with chopped coriander or basmati rice or sometimes I like to chop up some small potatoes and put them in about an hour before the stew is finished.

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