Cordelo Verde – Spiced Lamb Casserole

  , ,

September 28, 2018

Citrus and spice flavours make this one pot Spanish 'olla' perfect for seeing off the Autumn blues. In fact, the flavourings aren't all that different from those they would have used with mutton back in the day. Go large and make it last for a few days.

Serves 8.


1 kg well trimmed, diced mutton

300 g cooking chorizo, cut into 1cm pieces

2 tins cooked chickpeas

1 tbsp seasoned white flour

4 tbsp olive oil

100 g lardons

2 large onions

3 cloves garlic, finely chopped

2 tbsp fresh mint leaves, chopped

50 cls bone broth or chicken stock

50 cls red wine

350 g cavalo nero, destalked and shredded

1/2 tsp each ground cloves, cinnamon and allspice

Juice and zest of an orange and a lemon


1Toss the mutton in the seasoned flour.

2Heat the oil in a flame proof casserole.

3Quickly brown the chorizo and remove with a slotted spoon.

4Add the mutton and bacon and fry, turning, until evenly browned.

5Add the onions and fry gently for five minutes.

6Add the garlic and chorizo and fry for a couple more minutes.

7Add the stock and wine and cook in a 160°c oven for 2 hours, stirring every 1/2 hour or so.

8Add the cavalo nero and all the rest of the ingredients, plus a little more stock or water if it seems a little dry and simmer for another 20 minutes.