Cordoba Lamb Stew
Cordero Cordobés
Serves 8
Father Feliciano Delgado’s research on Cordoba’s Moorish cuisine has yielded a number of treasures. This recipe is inspired by one of his findings. The Moors of al-Andalus partook in wine and spirits as you will taste in this delicious stew. We have added pimentón – which arrived with Columbus two centuries later but the combination of wine, honey, vinegar and lamb harks back to the 13th century.
Generous 3 lbs / 1.5 kg stewing lamb
½ cup / 125 ml olive oil4 Vidalia onions coarsely chopped
1 Tablespoon Sweet Spanish Pimentón
¼ cup / 60 ml water
a pinch of saffron1 cup / 250 ml brandy
1 cup / 250 ml sherry½ cup / 125 ml honey
¼ cup / 60 ml sherry vinegar
Infuse the saffron in a little hot water.
Meanwhile, in a large sauce pan, brown the lamb in batches.
Turn up the heat, add the onions and pimentón to the lamb and then add the brandy, sherry and distilled saffron water. Bring to simmer and cook for 30 minutes.
Add the honey and sherry vinegar and simmer for an additional 30 to 60 minutes until the lamb is fork tender.
Set aside for 15 minutes before serving.