Lamb with Red Wine and Chorizo.

This recipe is one I came across by chance and I love it. It's so easy to prepare and tastes delicious. Lamb and chorizo are a great combination and cooked together in the red wine create a mouthwatering dish.

Serves: 4 people

Preparation time: 20 mins

Cooking time: 2 hours

Ingredients:

450-650g/1-1&1/2lbs lean lamb shoulder, leg or neck fillet, cut into cubes

30ml/2tbsp plain flour seasoned with salt & milled black pepper

30ml/2tbsp olive oil

200g/8oz chorizo or spicy paprika sausages

1 red onion, peeled and finely chopped

2 cloves of garlic, peeled and crushed

300ml/1/2 pint of good hot lamb stock

150ml/1/4 pint of good red wine

1 x 410g tin of black-eye peas, drained

Flat-leaf parsley, chopped for the garnish

Toss the lamb in the seasoned flour. Heat the olive oil in a non-stick pan on a moderate heat. Cook the lamb and chorizo in batches for 3-4 mins until the lamb is brown. Transfer into a large ovenproof casserole dish.

In the same frying pan cook the onion and garlic until soft. Spoon into the casserole dish along with the stock and red wine. Bring to the boil, reduce the heat, cover and cook either on the hob or in the oven (gas mark 3/170c/325f), for 1 & 1/2 to 2 hours, stirring occasionally.

10 mins before serving add the black-eye peas. Garnish with parsley and serve with seasonal vegetables and wild rice or potatoes.

Enjoy!