Recipe: Lamb and Chorizo Stew
Do you want to know something? Of course you do! I was getting all excited for Spring, dusting off my shorts, t-shirts and what not, but then…it snowed. Calgary never fails to surprise in terms of weather during this “it’s almost warm weather season” time of year. One of the best things, though, about unexpected cooler temperatures is that it makes a stew just taste that much more delicious.
Cold weather or not, chorizo sausage adds so much to this stew. It’s spicy, meaty and holds it’s texture throughout the slow-cooking process. I think most of us love a well-made sausage, but chorizo is truly one of the best. Anyway, enough about chorizo! Here’s the recipe!
What you’ll need…
1 tablespoon canola oil
2 lb lamb shoulder (cubed, approximately 1″)
1 yellow onion (diced)
2 cloves garlic (minced)
2 Italian chorizo sausages (halved and 1/2″ sliced)
8 baby potatoes (quartered)
2 large carrots (halved and 1/2″ sliced)
4 cups vegetable broth
2 cup red wine
8 cerignola olives
1 tablespoon olive juice
1 tablespoon capers
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon balsamic vinegar
salt and pepper (to taste)
Heat oil in a large pot on medium-high heat. Add lamb meat to pot and brown on all sides.
Pour a splash of the wine or stock into the pot to help deglaze and then add-in the onion, garlic, chorizo, potatoes and carrots. Let cook for 5 minutes, stirring regularly.
Add stock and wine to the pot and bring to a simmer. Place the next 5 ingredients in the pot, reduce to low-medium heat, cover and let cook for 45 minutes, stirring occasionally.
Uncover, return to medium-high heat, add balsamic vinegar and let stew cook for another 15 minutes or so to allow liquid to thicken slightly.
Season to taste and serve hot overtop pasta (pictured above) or rice. Enjoy!
Total cook time…1 hour, 25 minutes