One pot chorizo and lamb stew is a comforting, delicious and easy to make hearty family meal. This Mediterranean style casserole is simply packed with flavour and is perfect served with rice or crusty bread.
Folks, I’m pretty sure you’ll agree with me that there’s sometimes nothing more comforting than a tasty flavoursome stew, and this one pot chorizo and lamb stew is no exception.
I’m a huge fan of stews and casseroles. I remember them always being the food of colder days, always something we would have after coming home from school, served with mash and vegetables.
Whilst in my childhood those stews would have been much more of a Scottish traditional nature. This recipe I’m bringing to you today I’ve chosen for it’s Mediterranean theme and flavours.
The recipe contains lots of my favourite ingredients cooked together like lamb, chorizo, tomatoes and sweet paprika to name but a few and I also love the fact it’s simple to make which I’m sure you will too!
The inspiration for this one pot chorizo and lamb stew recipe came from a traditional Italian lamb hot pot meal I had when Lady Lynne and I ate out recently for dinner at our favourite local restuarant, Battlefield Rest.
Here I’ve successfully recreated that dish which I hope you can enjoy at home as well. It was just too delicious not to share!
That particular hotpot I had was served with ratatouille and spinach mash as a side. That’s certainly something you could consider instead of rice or crusty bread as the accompaniment I’ve suggested.
Whatever you decide to pair this recipe with, over the course of the ingredients cooking together there’s is an amazing fusion of flavours and an amazing smell permeating throughout your whole house!
Those of you who follow this blog regularly will know that red meat is normally something Lady Lynne and I consider as a treat, which we might have when we go out for dinner to a restaurant together.
Normally, we try to aim to eat more vegetables, white meats and fish during the week if possible. So when it comes to making a red meat recipe at home it has to be good. Of the very best quality. Like this stew.
A lamb stew like this would be something we enjoy at the weekend, perhaps when pennies are tight but we still want to feel we’ve eaten out. This one pot chorizo and lamb stew is perfect for recreating that feeling of thinking you’ve been just eaten an amazing sumptuous meal in a restaurant!
This filling family casserole would also make for a delicious Sunday dinner maybe as a change from your traditional Sunday roast?
Well folks, I hope you enjoy this tasty dish. Maybe you’ll be enjoying it when we’re off hiking The West Highland Way next week?
I can say without doubt that I’ll be looking for a bowl of comfort from a recipe like this next week. It’ll be well deserved with us completing an average of 16 miles hiking (about 1500 calories burned) per day. Naturally it will have to be washed down with a glass of wine or two too! 😉Bring the taste of the Mediterranean to your kitchen with this fantastic One Pot Chorizo and Lamb Stew!Click To Tweet
One Pot Chorizo and Lamb Stew Recipe
You could make this lamb stew the day before you want to eat it and chill it in the fridge until you’re ready to feast on it. That way the flavours will have even more time to marinate and infuse together.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe if you like it! 🙂
- Low calorie cooking oil / spray
- 2 large onions roughly chopped
- 1 red pepper roughly chopped
- 120 g chorizo sliced
- 600 g lean lamb leg steaks cubed and with as much fat trimmed off as possible
- 1 tablespoon smoked paprika
- 2 tins chopped tomatoes
- 250 ml lamb stock
- 80 g cherry tomatoes
- Salt and pepper to season
Spray the bottom of a large casserole pot about 8 times with the cooking oil spray. Heat the casserole pot on a hob, on high heat, until the cooking spray begins to bubble then turn the heat down to a medium heat. *
- Add the chopped onions and red pepper and sauté them until soft for about 8 – 10 minutes. Add small amounts of hot water if the mixture begins to stick.
Then add the chorizo to the vegetables to sauté together for 3 - 4 minutes until the chorizo releases some its oils and flavours and colours the onions.
Add the lamb and paprika, continue stirring around the casserole pot for about 6 - 7 minutes until the lamb is lightly browned.
- Add the tinned tomatoes and lamb stock
- Turn the casserole down to a simmer and cook for a further 1.5 hours on the hob until the lamb is tender.
- About 10 minutes before the end of cooking add the cherry tomatoes and once they are softened season the dish to taste.
Serve with rice or crusty bread.
*You can use a tbsp of olive oil if you don’t have cooking spray.
Well folks, as mentioned above, because Lady Lynne and I are off hiking next week, we’ll be taking a break and there won’t be any recipes next week.
So please wish us well and we’ll be back the following week with a delicious and simple healthy new Spring Salad Filo Tart recipe featuring seasonal salad ingredients, so until then……… 🙂
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