Braised spanish lamb
Lamb and paprika are firm favourites in Spanish cuisine. We’ve combined them with sweet orange and salty feta for the perfect balance of flavours.
- 800g lamb shoulder chops
- 2 onions, diced
- 4-6 cloves Numero Uno NZ Garlic, minced
- 3 tsp Gregg’s Smoked Paprika
- 500g The Greater Good Mini Carrots, cut into four
- 150g green olives (optional)
- 1 orange, thinly peeled skin and juice
- 1 Superb Herb Living Italian Parsley, roughly chopped
- 400g Wattie’s Chopped Tomatoes, drain and save the juice
- 250mls Campbell’s Stock (chicken or vegetable)
- 400g Sunrice Brown Rice
- 100g Bouton D’or Feta, crumbled
- Olive oil
- Plain flour
- Prepare in the morning if using a slow cooker.
- In a bowl mix salt and pepper with plain flour.
- Trim excess fat from meat then coat well in seasoned flour.
- Heat a little oil in a heavy-based pan on medium heat and brown the meat. Set aside on a paper towel, to drain any fat.
- Sauté the onion, garlic and paprika until just brown, and the sliced choritzo if using.
- Add back the meat, along with the carrots, olives, orange peel and juice (or put everything into the slow cooker).
- Add half the chopped parsley, the drained tomatoes and enough stock to almost cover the meat.
- Cover tightly and cook on stove top on a very low heat until tender, or in the slow cooker according to instructions.
- Stir occasionally, adding extra stock if needed.
- Cook rice as per instructions on packet, adding the reserved tomato juice to the water.
- Serve the lamb and sauce over the rice topped with crumbled feta and chopped parsley.
- Substitute fresh dill for the parsley and add some capers
- Add some Choritzo for extra Spanish flavour
- Freeze any leftover stock in ice cube trays for use at a later time