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Spanish Sweet Potato Broth
This Spanish Broth leans on smoked paprika and garlic to do the heavy lifting. We steam the...
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Steamed Lamb Bowl
This Spanish Bowl leans on saffron to do the heavy lifting. We steam the Lamb for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the saffron elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the piquillo peppers and the rest of the saffron flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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