Spanish Style Lambstew
Over a year ago
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Ingredients
- 500 g Boneless lamb steak, cut in 1-inch cubes
- 3 garlic cloves. crushed
- 3 tbsp olive oil
- 1 tsp salt
- 1 Onion,sliced
- 400 g canned tomatoes. chopped
- 1 tsp sugar
- 2 tsp Paprika powder
- 1 tsp dried chili flakes
- 1 cube beef stock
- 1 tbsp tomato puree
- 400 g canned chickpeas draind and rinsed
- 150 g Fresh spinach leaves
- cilantro or parsley
- salt and pepper to taste
Accompaniment
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Description
My family love this lamb stew. What not to love, lamb, chickpeas, spinach and tomatoes. It is delicious.
Method
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1
Cut the meat into cubes. Cruch the garlic clove with the sea salt and 1 tsbp of olive oil.
Put the meat in a bowl and cover the meat with the garlic paste. Set a side to marinate for 30 minutes.
Meanwhile fry the onion in the remaining oil in a large pan until soft and beginning to brown,about 10 min
Heat up a frying pan and brown the meat in to batches. Tip the meat in to the the onions.
Add tomatoes, tomato puree, sugar, chiliflakes, stock and paprika. Fill half the empty tomato can with water and add it to the pan. Bring the stew to boil and cook on low heat under a lid for 20-30 min until the meat is tender. Drain and rinse the chickpeas. Add to the pan and taste for seasoning. Cook for further 10 min
then add the spinach leaves. When they start to fall apart and become soft, the stew is ready.
Sprinkle with chopped cilantro or parsley.
Serve with a chunck of bread.
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