Catalan Lamb Stew

Cook Time 1 hour 30 minutes + overnight soaking

Servings 4


3 tbsp extra virgin olive oil

1kg lamb shoulder, cut into 6cm chunks

¾ cup of navy (haricot) beans, soaked overnight

1 onion, quartered

4 cloves garlic, bruised

1 tsp tomato paste

½ cup sherry

A few sprigs of thyme

2 bay leaves

1½ L hot chicken stock

Pinch saffron

1 cup fresh bread crumbs

¼ cup parmesan

Salt & pepper


Place saffron in stock and steam for 5 minutes.

Heat 1 tablespoon of oil in an oven-safe large sauté pan over high heat. Season the lamb pieces and sear all over until caramelised. Remove meat. Add the onion and garlic and cook until golden. Return the meat and add the tomato paste and cook off for a minute before adding the beans. Deglaze with sherry and once boiling add the herbs and saffron stock.

Place the lid on and turn down to low heat and cook for 1 ½ hours or until beans are soft and lamb is tender.

Now season with salt and pepper to taste.

Preheat the grill element of the oven. Combine breadcrumbs, parmesan and remaining oil together in a bowl. Sprinkle over stew and grill until golden and crusty.


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