lamb & chorizo casserole

serves 4, prep 20 mins, cook 1hr 30mins

800 g cubed Iamb neck fillet or boneless shoulder
100 g spicy chorizo, chopped into small pieces
75 g pack (approx.) plain croutons
2 cloves garlic
50 ml dry white wine
50 ml white wine vinegar
½ tbsp dried oregano
½ tbsp ground sweet paprika
½ tbsp ground cumin
Salt and pepper
400 ml hot lamb stock
1 bay leaf
Chopped parsley, to garnish

Gently dry fry the chorizo in a large pan. Once browned, remove the chorizo using a slotted spatula and then gently brown the lamb in the remaining oil for 3-4 minutes.

Place the croutons into a food processor with the garlic, wine, vinegar, oregano, paprika, cumin and seasoning. Add just a little of the stock to loosen the mix and blitz to form a smooth paste.

Once the lamb has browned, add the chorizo, the bread paste, the remaining stock and bay leaf. Bring to the boil, cover and leave to simmer on a very low heat for 1 hour 30 minutes.

Garnish with parsley and serve hot with green vegetables and chunky bread.