Spanish Lamb Stew with White Bean Mash

Spanish Lamb Stew with White Bean Mash

Ready in 150 minutes • Serves 6
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, August 4, 2019.
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Ingredients

Lamb Stew

  • 1 lamb shoulder
  • 1 pack Spanish spices
  • 1 pack garlic paste
  • 1 red onion, sliced
  • 1 can fire roasted tomatoes
  • Water
  • 1 pack roasted capsicum
  • 1 pack baby spinach
  • 1 pack olives

Mash

  • 1 pack pre-cooked potatoes, diced
  • 1 can butter beans, drained
  • 1/2 cup milk

To Serve

  • 1 pack Spanish aioli

Steps

  1. Prep the night before or morning of cooking Pat lamb dry and place in slow cooker or casserole dish. Rub with Spanish spices, garlic paste and 1 tsp salt. Prep onion and add to lamb. Cover and set aside until ready to cook.
  2. Cook in slow cooker Add canned tomatoes to lamb along with 1 cup water. Slow cook on low for about 9-10 hours or until tender. Lamb will easily pull apart when ready.
  3. Cook lamb in oven Preheat oven to conventional 200°C. Add canned tomatoes to lamb along with 2 cups water. Cover and cook for about 2 1/2 hours or until tender. Lamb will easily pull apart when ready.
  4. Cook mash Add potatoes to a pot with hot water and drained beans. Simmer for about 5 minutes, until hot through. Drain and return to pot with a knob of butter, milk and 1/2 tsp salt. Mash until smooth and season.
  5. To finish Remove lamb from sauce and roughly pull into bite-sized pieces. Return to sauce, along with roasted capsicum, spinach and olives. Season.
  6. Serve mash topped with lamb and a dollop of Spanish aioli.

Nutritional Information

Energy 2807 kj
671 kcal
Protein 28.7g
Carbohydrate 29.2g
Fat 48.4g