May 2, 2016 by dgarnett2013
Spanish lamb stew with white beans and chorizo: Dean and Deluca Cookbook by David Rosengarten
This tastes best right after cooking, rather than improving in the refrigerator.
- 6 tabs olive oil
- 340g chorizo, cut into ½-inch slices
- 2 medium onions, thinly sliced
- 6 garlic cloves, sliced thinly
- 1 kilo boneless leg of lamb, cut into cubes
- ½ cup red wine
- 2 tabs sherry vinegar
- 1 cup rich beef stock (or chicken stock)
- 400g tin plum tomatoes
- 3 bay leaves
- ½ tsp Spanish paprika
- ¼ cup chopped fresh marjoram (optional)
- salt and pepper to taste
- 2½ cups cooked white beans
Heat 3 tabs of the olive oil in a large casserole over a moderately high heat. Add chorizo and sauté until browned, about 5 mins.
Add onions, garlic and sauté, stirring occasionally, until browned, about 5 mins more. Remove contents of pan and set aside.
Add remaining 3 tabs of olive oil to pan and heat until hot but not smoking. Add lamb cubes and cook until evenly browned, about 10 mins. (Make sure the pan is not over-crowded; if it is, brown the lamb in batches.)
When all the lamb is browned, place chorizo-onion-garlic mixture back in pan. Increase heat to high, and add red wine and sherry vinegar. Scrape the bottom of the pan with a wooden spoon to release any caramelised bits. Then, add beef stock and plum tomatoes with their juice.
Stir, breaking up the tomatoes with the wood spoon. Add bay leaves and paprika. If using marjoram, add half of it now. Season to taste with salt and pepper.
Bring the liquid slowly to a boil, then reduce the heat to low and partially cover. Simmer gently, stirring occasionally for 1 hour. Remove the lid, and simmer another 45 mins, or until lamb is extremely tender. Remove bay leaves.
Add white beans to stew, and stir to combine. Cook over a low heat until beans are heated through, about 5 mins. Adjust seasoning and serve. If using marjoram, stir in remaining 2 tabs just before serving.
Eaten on May Day, the day we returned from Camber and Great Dixter.