Spanish lamb with honey and sherry

Spanish lamb with honey and sherry

Serving

4-6

Time

2 ½ hours

Difficulty

Medium

Ingredients

• 1kg lamb shoulder, cubed
• 1 ½ tbsp olive oil
• 1 large onion, chopped
• 1 each of red, yellow and green peppers, halved and sliced
• 2 garlic cloves, grated
• ½ tsp paprika
• 250ml medium sherry
• 250ml lamb stock
• 1 tbsp sherry vinegar
• 1 ½ tbsp honey
• 1tbs chopped parsley or flaked almonds to serve

For the glaze

• 1 tbsp cider vinegar
• 3 tbsp honey
• 4 tbsp sriracha

Directions

1. Brown the lamb in batches with 1 tbsp of the oil in a large casserole dish, removing with a slotted spoon when browned. 
2. When all the lamb has been browned, add the remaining oil to the pan and cook the onion and peppers over a medium heat until softened. Add the garlic and paprika and cook for a further minute. Then add the sherry and bring to a simmer. 
3. Return the lamb to the pan with the stock, sherry vinegar and honey. Season and bring to just under a boil. Then turn the heat right down, cover the pan and cook very gently for 2 hrs, stirring every now and then.
4. Remove the lid and cook for a further 30 mins. This is to reduce the sherry and stock mix so that it forms a delicious gravy for the tender meat. A wide pan will reduce the sauce faster than a deep pan, so you may need to judge this for yourself. Check the seasoning and sweeten with more honey if desired.
5. Serve on rice or couscous with a sprinkling of parsley or flaked almonds.

 

See more

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100 % pure scottish honey

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