Spanish Andalusian Stew

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1/4 lb salt lamb, diced
• 1/4 lb ham hock, cubed
• 3/4 lb lamb loin, cubed
• 3/4 lb chicken, chopped
• salt
• fresh ground pepper
• 3 quarts cold water
• 2 cups chickpeas, cooked
• 6 turnips
• 4 carrots, chopped
• 4 onions, quartered
• 1/2 lb green beans
• 1 small cabbage, quartered
• 3 medium potatoes, quartered
• 3 garlic cloves, pressed
• 1 pinch saffron (optional)
• 1/2 teaspoon cumin
• 1 pinch coriander

Recipe

• 1 in a large casserole, heat the olive oil. add the salt lamb and sauté over fairly high heat for 5 minutes. remove with a slotted spoon and reserve.
• 2 add the pieces of ham, lamb and chicken to the casserole. brown over high heat, then season with salt and pepper.
• 3 return the reserved salt lamb to the casserole. pour in the cold water and bring rapidly to a boil. skim the surface. add the chick-peas and return to a boil, then lower heat, cover and simmer gently for 1 1/2 hours. add the vegetables, re-cover and continue simmering for 1 more hour.
• 4 season the stew with the garlic, saffron, cumin and coriander, then remove vegetables and meats with a slotted spoon and arrange on a heated serving platter. bring broth to a boil and reduce slightly over high heat. pour broth over meat and vegetables. serve immediately. serves 4 to 6.
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