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Spanish Lamb Stew with Chorizo Peppers and Smoked Paprika
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Course Main Course
Cuisine Spanish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Knife
  • Cutting Board

Ingredients
  

  • 2 lbs lamb shoulder, cut into 2-inch chunks
  • 8 oz chorizo sausage, sliced into rounds
  • 2 red bell peppers, sliced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp smoked paprika
  • 1 (14 oz) can diced tomatoes
  • 2 cups beef stock
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped fresh parsley, for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the lamb shoulder chunks and brown them on all sides for about 6 minutes total. Transfer the lamb to the slow cooker.
  • In the same skillet, add the chorizo slices and cook for 3 minutes until they release some fat. Stir in the onion, garlic, and red bell peppers. Cook for 4 minutes until the onion softens.
  • Sprinkle the smoked paprika over the skillet mixture and stir for 30 seconds. Add the diced tomatoes, beef stock, salt, and black pepper. Bring to a quick simmer, then pour everything into the slow cooker over the lamb.
  • Cover and cook on low for 7 to 8 hours until the lamb is fork-tender. Stir once halfway through if possible.
  • Taste and adjust salt if needed. Serve hot with the chopped parsley scattered on top.

Notes

Brown the lamb and chorizo first to build deeper flavor before the long cook. If the sauce seems thin at the end, remove the lid for the last 30 minutes on high. Leftovers reheat well the next day and taste even better once the paprika has settled. Skip the parsley if you prefer a simpler finish.
Course: Main Course
Cuisine: Spanish
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board