Spanish-style Lamb Stew with Spices and Herbs

Ingredients

In this Spanish adaptation, we replace the traditional Indonesian spices such as turmeric, coriander, and galangal with Spanish spices like paprika, saffron, and cumin. The addition of tomatoes and bell peppers adds a touch of sweetness and vibrant color to the stew, which is not typically found in Gulai Kambing. The use of fresh parsley as a finishing herb gives the dish a refreshing twist. We alse have the original recipe for Gulai kambing, so you can check it out.

• 500g (1.1 lb) lamb, cut into chunks 500g (1.1 lb) lamb, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 500ml (2 cups) lamb or vegetable broth 500ml (2 cups) lamb or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 36g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the lamb chunks to the pot and cook until browned on all sides.
3. 3.
   Sprinkle paprika, saffron threads, and cumin powder over the lamb. Stir well to coat the meat with the spices.
4. 4.
   Add the diced tomatoes and sliced bell peppers to the pot. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Pour in the lamb or vegetable broth, season with salt and pepper, and bring the stew to a simmer.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Sabroso Cordero Estofado hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim excess fat before cooking.
• Saffron threads — Soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the stew. This will help release their vibrant color and aroma.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the stew.
• Serve the Sabroso Cordero Estofado with crusty bread or over a bed of fluffy rice to soak up the flavorful broth.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Sabroso Cordero Estofado in deep bowls, allowing the aromatic broth to surround the tender pieces of lamb. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, sprinkle a pinch of paprika over the stew just before serving. This will add a vibrant touch and hint at the flavors within.