Basque Lamb and Chorizo Stew
A robust stew of lamb shoulder, Basque-style chorizo, potatoes, and peppers simmered in a paprika-tinted broth. It reflects the sheep-based cooking that Basque herders and their families kept alive in Wyoming.
- Prep
- 25 min
- Cook
- 105 min
- Total
- 130 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 500 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 500 kcal
- fat
- 30
- carbs
- 26
- protein
- 34
- calories
- 500
Instructions
- 1
Brown the lamb shoulder in batches in a Dutch oven. Set the browned meat aside on a plate.
- 2
Brown the sliced chorizo in the same pot. Set it aside with the lamb.
- 3
Add the onion and peppers to the pot. Cook until they soften.
- 4
Stir in the garlic and smoked paprika. Cook for 1 minute until fragrant.
- 5
Add the diced tomatoes and return the lamb and chorizo to the pot. Pour in the stock.
- 6
Bring the liquid to a simmer and cover the pot. Cook for 1.5 hours until the lamb is nearly tender.
- 7
Add the potatoes to the pot. Keep simmering for 30 minutes until tender.
- 8
Season the stew with salt. Serve hot.
Chef's tips
Brown the lamb and chorizo well before adding any liquid. This creates rich flavor in the bottom of your pot.
Storage
Refrigerate up to 4 days.
Reheating
Reheat gently on the stovetop, stirring occasionally.
Common mistakes to avoid
- •Using sweet paprika instead of smoked paprika, which changes the authentic flavor
- •Rushing the cooking time, which leaves the lamb shoulder tough
Serving suggestions
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