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Lamb Casserole with Sherry Recipe

An excellent, and easy to cook, dish with its roots in Spain. It's ideal for a dinner party, as it has both enough flavour and is unusual.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards


For 6 helpings:

400ml / 15 fl.oz Fino Sherry

1 medium Onion, peeled and finely chopped

2 large/3 medium cloves of Garlic

1.2 kilos/ 2½ lbs lean lamb, cut from the shoulder or leg into 5 cm/2 in cubes (the latter has less fat and waste, but is more expensive) - 1 large shoulder should provide the right amount of meat.

1 teaspoon (5ml) ground Cumin

3 tablespoons (45ml) Olive Oil

2 medium Onions, peeled - then finely sliced into rings

2 tablespoons (30ml) White Flour

300ml / ½ pint/10 fl oz Water

1 tablespoon (15ml) Tomato Purée

Salt and freshly-ground Black Pepper

Equipment: a large deep frying pan; a casserole, big enough to hold all the ingredients with a close-fitting lid


Mix the Sherry with the chopped garlic and finely-chopped onion in a large glass (or stainless-steel) container.

- Add the lamb pieces, mix well, cover then allow to stand covered (marinate) for 4 hours, or overnight.

- Remove the lamb pieces from the marinade, keeping the liquid mixture.

- Mix the ground cumin in with the lamb pieces, so the lamb is evenly coated.

- Heat half the oil in a deep frying pan over a low heat, add the onion rings and fry until they become translucent, but not brown.

- Remove the onion rings to the casserole, leaving as much oil in the frying pan as possible.

- Add the remaining olive oil, increase the heat to medium and fry the lamb pieces, in batches, until it has browned, and is sealed, all over.

- Transfer the lamb cubes to the casserole as they brown.

- When you have finished browning the lamb, remove the pan from the heat and stir in the flour, mixing until you have a smooth paste.

- Return the frying pan to a low heat and slowly add the Sherry, stirring constantly with a wooden spoon. Add the additional water and tomato purée and bring the liquid to the boil.

- Pour this liquid over the lamb, add a generous amount of freshly-ground pepper and a little salt. Mix again.

- Cook in a low pre-heated oven (Gas 3/160ºC/325ºF) for 90 minutes.

Serve, perhaps with mashed potato, noodles or rice.

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