Basque Lamb Stew    HT   MC   Spanish   120mins

From the Basque region in Northern Spain

Serves 4-6   Hot    Lamb   Vegetables  Alcohol  Main Course     Dairy Free     Eggless

Ingredients

1kg/2lb Shoulder of Lamb

Oil or Lard for shallow frying

3 Onions, chopped

3 Garlic Cloves, crushed

3 Carrots,  cut into chunks

180ml/6fl.oz. White Wine

Stock

Salt

4 Potatoes, cut into chunks

1 tbsp Freshly Chopped Parsley

1. Wash the lamb under cold running water then cut the meat into 4cm/1-1/2 inch cubes. Pat the cubes dry with absorbent paper.

2. Heat the oil or lard in a heavy-based, flameproof casserole. Add the meat and brown on all sides adding more oil as necessary. Add the onion, garlic and carrot and continue to fry until the vegetables begin to soften.  

3. Season with salt to taste and add the parsley, wine and enough  stock to cover. Bring to the boil stirring well, then reduce the heat, cover and  simmer for 1 hour or until meat is getting tender. 

4.  Meanwhile, heat some more oil or lard in a frying pan until hot, add the potatoes and brown on all sides. Set aside.

5. After the 1 hour cooking time, add the potatoes to the lamb, cover and continue to cook for a further 15-20 minutes or until the potatoes are tender. Serve hot.

More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More Spanish Recipes

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