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Spanish Lamb Neck Stew with Saffron, Red Peppers, and Chorizo
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Course Main Course
Cuisine Spanish
Servings 4 people

Equipment

  • Dutch oven
  • Knife
  • Cutting board

Ingredients
  

  • 2 pounds lamb neck, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 8 ounces Spanish chorizo, sliced
  • 2 red bell peppers, sliced
  • 1 teaspoon smoked paprika
  • 1 pinch saffron threads
  • 1 bay leaf
  • 4 cups lamb or beef broth
  • 1 can (14 ounces) diced tomatoes
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Season the lamb neck pieces with salt and black pepper on all sides.
  • Heat the olive oil in a large Dutch oven over medium heat. Brown the lamb in batches until it develops color on all sides, then remove it to a plate.
  • Add the onion and garlic to the pot. Cook until the onion softens and turns translucent.
  • Stir in the chorizo slices and red bell peppers. Cook for a few minutes until the chorizo releases some of its fat.
  • Sprinkle in the smoked paprika and saffron threads. Add the bay leaf and stir everything for one minute to toast the spices.
  • Return the lamb to the pot. Pour in the broth and diced tomatoes. Bring the mixture to a gentle simmer.
  • Cover the pot and cook on low heat for about two hours, or until the lamb neck is very tender and pulls easily from the bone.
  • Taste the broth and adjust salt and pepper if needed. Remove the bay leaf before serving. Sprinkle with chopped parsley.

Notes

Soak the saffron in a small splash of warm broth for five minutes before adding it to release more color and aroma. Spanish chorizo works best here because it holds its shape during long cooking. Leftovers taste even better the next day once the flavors settle. Reheat gently on the stove with a splash of broth if the stew thickens too much in the fridge.
Course: Main Course
Cuisine: Spanish
Equipment: Dutch oven, Knife, Cutting board