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.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) 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
0.50 tsp each ground cloves, cinnamon and allspice
Juice and zest of an orange and a lemon
1 Toss the mutton in the seasoned flour.
2 Heat the oil in a flame proof casserole.
3 Quickly brown the chorizo and remove with a slotted spoon.
4 Add the mutton and bacon and fry, turning, until evenly browned.
5 Add the onions and fry gently for five minutes.
6 Add the garlic and chorizo and fry for a couple more minutes.
7 Add the stock and wine and cook in a 160°c oven for 2 hours, stirring every 1/2 hour or so.
8 Add 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.
Ingredients 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
0.50 tsp each ground cloves, cinnamon and allspice
Juice and zest of an orange and a lemon
Directions 1 Toss the mutton in the seasoned flour.
2 Heat the oil in a flame proof casserole.
3 Quickly brown the chorizo and remove with a slotted spoon.
4 Add the mutton and bacon and fry, turning, until evenly browned.
5 Add the onions and fry gently for five minutes.
6 Add the garlic and chorizo and fry for a couple more minutes.
7 Add the stock and wine and cook in a 160°c oven for 2 hours, stirring every 1/2 hour or so.
8 Add 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.
Cordero Verde – Spiced Lamb Casserole
AuthorBen WatsonCategoryAutumn, Dinner, Mutton