Spain has always been one of our favourite countries to visit as a family – not only because it’s such a beautiful country, but because we love the people and their food! Spanish food is often extremely simple, but that doesn’t mean it’s not complex in flavours. Since enjoying spring lamb can be such a treat at this time of year, I wanted to share this traditional Spanish lamb stew recipe made with Gordal olives.
If you love lamb and big juicy olives, then this recipe is definitely for you! It’s very rustic and only includes a handful of ingredients. Two out of three of the main ingredients include lamb and Gordal olives, so, like I said, if these are two things you love then you’ll consider this recipe to be a new favourite!
Gordal olives are big and fleshy – Gordal literally means “the fat one” which is perfect if you love a big juicy olive, like I do. These are some of my favourite olives to snack on or add to a charcuterie board, but I was so pleased to incorporate them into something new, like a delicious stew. Yum!
While spring nights are still cool, get cooking and stay cozy with this lovely traditional recipe.
Keep reading for how to make it!
Traditional Spanish Lamb Stew with Gordal Olives
What You Need:
- 1 cup unpitted green olives, such as Gordal olives
- 2.5 lb. boneless lamb shoulder, cut into 1-inch pieces.
- Salt and freshly ground black pepper
- 3 Tbs. olive oil; more as needed
- 1 medium yellow, finely chopped
- 3 medium tomatoes, very finely diced
- 1/2 cup dry white wine or 1/4 cup brandy
- 1-1/2 cups unsalted chicken or beef stock; more as needed
- 1 dried bay leaf
- 2-1/2 lb. Yukon Gold potatoes (about 4 large), peeled and cut into 1-inch pieces
- Warm, crusty bread, for serving
What To Do:
Place the diced lamb on a cutting board or plate and dry with paper towels. Season the lamb generously with salt and freshly ground pepper.
Heat the oil in a dutch oven over medium-high heat. Working in batches, brown the lamb on all sides. This should take about 8 to 10 minutes per batch, adding more oil as needed. Transfer to a plate.
Reduce the heat to medium, add the onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add the tomatoes, reduce the heat to low, and cook, uncovered, stirring frequently. The mixture should thicken and get darker after about 10 to 15 minutes, add a little water as necessary to keep it from drying out.
Return the lamb to your dutch oven and toss to coat well. Drizzle with the wine or brandy, stir, and cook for 1 minute. Add the stock and bay leaf, increase the heat to medium high, bring to a boil, and then reduce to a simmer. Cover with a large pot lid or foil, leaving it slightly ajar, and cook, stirring occasionally, for 30 minutes.
Add the potatoes and olives, replace the lid slightly ajar, and cook over low heat until the lamb and potatoes are fork-tender, 45 minutes to 1 hour, adding more stock if needed to keep the sauce moist. Season to taste with salt and pepper.
Serve with bread and enjoy!
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(Story and recipe by Editor-in-Chief, Gracie Carroll)
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