135 minutes
A rich and aromatic lamb stew from Andalusia, featuring honey and pimentón picante.
tablespoons
Shallots, peeled and left whole
0 lb
Boneless Lamb Shoulder, trimmed of excess fat and cut into 5 or 6 pieces
0 lb
to taste
cups
Brandy
tablespoons
Pimentón Picante
pinches
Orange Blossom Honey
tablespoons
as needed
1. Brown the Shallots
Begin by heating the olive oil in a wide, heavy-bottomed casserole over medium heat. Once the oil is hot, add the shallots and cook them until they are golden brown, which will enhance their natural sweetness and flavor. This process should take about 10 minutes. After browning, remove the shallots from the pot and set them aside.
2. Brown the Lamb
Increase the heat slightly and add the pieces of lamb shoulder to the same pot. Brown the lamb on all sides to create a flavorful crust, which is crucial for building depth in the stew. If necessary, brown the meat in batches to avoid overcrowding the pot. Once all the meat is browned, return it all to the pot and season generously with salt.
3. Deglaze and Add Seasonings
Pour in the dry white wine and brandy, then add a pinch of pimentón picante or cayenne and the orange blossom honey. Stir everything together and let it cook for about 10 minutes. This step allows the alcohol to evaporate and the flavors to meld together beautifully.
4. Add Shallots and Water
Place the browned shallots back on top of the meat and pour in enough water to cover everything. Bring the mixture to a boil, then reduce to a gentle simmer. Cover the pot and let it cook slowly for 1½ to 2 hours. This slow cooking process will tenderize the lamb, making it melt-in-your-mouth delicious. You’ll know it’s ready when the meat falls apart easily with a fork.
5. Thicken the Sauce
Throughout the cooking time, check occasionally to turn the meat and ensure it remains covered with liquid, adding more water if necessary. Towards the end of the cooking time, remove the lid and increase the heat slightly to allow the stew to simmer uncovered for a few more minutes, which will help thicken the sauce.
Introduce chickpeas to the stew for added texture and earthiness, and swap honey with a small amount of molasses or dates for sweetening. You might also want to add harissa for a spicy kick.
Use beef and add pomegranate molasses for a tangy sweetness, complementing it with mint or parsley for a fresh finish.
Use rabbit in place of lamb, and add smoked paprika for a distinctly Spanish flavor. Tomatoes can be added for acidity, and olives for a briny depth.
Add dried fruits such as apricots, figs, or prunes during the last half hour of cooking for an extra layer of sweetness and texture.
Introduce new spices alongside or in place of the traditional ones. For instance, add a pinch of saffron for an exotic aroma, or a bit of smoked paprika for a subtle smoky flavor. A touch of cinnamon or cardamom could bring warmth and complexity to the dish.
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