Castilian-Leonese Style Spicy Lamb Stew

Ingredients

In this adaptation, the original Bhutanese Jasha maroo is transformed into a Castilian-Leonese style stew by incorporating the flavors and ingredients commonly found in the cuisine of the Castile and León region of Spain. The original dish is traditionally made with chicken, but in this recipe, lamb is used instead to add a rich and robust flavor. The spices are also adjusted to include paprika, cumin, and oregano, which are commonly used in Spanish cuisine. The dish is served with crusty bread or steamed rice, a departure from the traditional Bhutanese accompaniments. We alse have the original recipe for Jasha maroo, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken 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): 10g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the diced lamb to the pot and cook until it is browned on all sides.
3. 3.
   Stir in the diced red bell pepper, paprika, cumin, and dried oregano. Cook for an additional 2 minutes to allow the spices to release their flavors.
4. 4.
   Pour in the diced tomatoes and chicken broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the lamb is tender and the flavors have melded together.
6. 6.
   Serve the Castilian-Leonese Style Spicy Lamb Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For the best results, choose boneless lamb shoulder or leg meat. Trim any excess fat and cut it into bite-sized pieces for even cooking.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.

Serving advice

Serve the Castilian-Leonese Style Spicy Lamb Stew with crusty bread or steamed rice to soak up the flavorful sauce. A side of sautéed vegetables or a fresh green salad would also complement the dish nicely.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or a large serving dish, allowing the vibrant red sauce to take center stage.