Cazuela de cordero al ajo con judías verdes

Lamb stew with French beans

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 30 ml olive oil
• 1 kg lamb, cut into 5 cm cubes
• 1 Spanish onion, roughly chopped
• 2-4 bulbs garlic, peeled, with cloves left whole
• 1 bay leaf
• 1 teaspoon paprika (use Pimentón de la Vera if possible)
• 90 ml dry sherry
• 90 ml beef or lamb stock
• Freshly ground salt and pepper
• 120 g French beans
• 2 tablespoons parsley, freshly chopped

Method

1. Heat 20 ml of the oil in a deep pan or cazuela, add half the lamb cubes and sear on all sides.
2. Remove from pan, reserve and do the same to the remaining lamb.
3. Remove the second batch of lamb.
4. Add the remaining 10 ml of oil, add the onion and garlic cloves, and cook for about 5 minutes until soft.
5. Return the meat to the pan, stir and add the bay leaf, paprika, sherry and stock.
6. Season to taste.
7. Bring to the boil, cover and reduce to a low heat.
8. Allow to cook for 1½-2 hours until the lamb is tender.
9. 10 minutes before the end, add the beans.
10. Serve and garnish with parsley.

Variations

Instead of French beans, try artichoke hearts, broad beans or carrots.

Chef's notes

Our butcher recommended shoulder of lamb, but it was rather fatty, so suggest you remove any fat first

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