Spanish-Style Lamb Stew Recipe

Name: Spanish-Style Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Boneless Lamb Leg Steak (mine Was 1 Pound 2 Ounce Size); 3 cloves Garlic; 1 teaspoon Sea Salt; 3 Tablespoons Olive Oil, Divided; 1 Onion, Finely Sliced; 14 ounces, weight Canned Diced Tomatoes; 1 Tablespoon Tomato Puree; 1 teaspoon Sugar; 1 teaspoon Crushed Red Pepper Flakes; 1 cube Beef Bouillon; 2 teaspoons Paprika; 1 can (14 Oz. Size) Chickpeas; 5 ounces, weight Fresh Or Frozen Spinach; Salt And Pepper; 1 bunch Fresh Cilantro Or Parsley

Servings: persons

1 whole Boneless Lamb Leg Steak (mine Was 1 Pound 2 Ounce Size)
3 cloves Garlic
1 teaspoon Sea Salt
3 Tablespoons Olive Oil, Divided
1 Onion, Finely Sliced
14 ounces, weight Canned Diced Tomatoes
1 Tablespoon Tomato Puree
1 teaspoon Sugar
1 teaspoon Crushed Red Pepper Flakes
1 cube Beef Bouillon
2 teaspoons Paprika
1 can (14 Oz. Size) Chickpeas
5 ounces, weight Fresh Or Frozen Spinach
Salt And Pepper
1 bunch Fresh Cilantro Or Parsley

1
Cut the meat into bite-sized cubes and set it aside for a moment.
2
Put the garlic into a small bowl or pestle.
3
Crush the garlic clove with the sea salt and 1 tablespoon of olive oil.
4
Put the meat in a bowl and cover the meat with the garlic paste.
5
Set aside to marinate for 30 minutes.
6
Heat the remaining oil in a large pot over medium heat.
7
Fry the sliced onion until soft and beginning to brown, about 10 minutes.
8
In the meantime heat up a frying pan over medium high heat and brown the meat in two batches.
9
The meat needs to be nicely browned on all sides so stir it a couple of times.
10
When each batch is done tip the meat into the the pot with the onions.
11
Add the diced tomatoes, tomato puree, sugar, red pepper flakes, beef bouillon cube and paprika into the pot as well.
12
Fill half the empty tomato can with water and add it to the pan.
13
Bring the stew to boil and cook on low heat under a lid for 20-30 minutes or until the meat is tender.
14
Drain and rinse the canned chickpeas.
15
Add them to the pan and taste for seasoning.
16
Add salt and pepper as needed.
17
Cook for further 10 minutes then add the spinach leaves.
18
When they start to fall apart and become soft, the stew is ready.
19
Sprinkle stew with chopped cilantro or parsley and serve with a chunk of bread.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole Boneless Lamb Leg Steak (mine Was 1 Pound 2 Ounce Size), 3 cloves Garlic, 1 teaspoon Sea Salt, 3 Tablespoons Olive Oil, Divided, and more.

Yes, Spanish-Style Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish-Style Lamb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions