Spanish lamb with honey and sherry




2 ½ hours





For the glaze


  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.


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