Cocido de Cordero

Cocido de Cordero is a hearty Spanish lamb stew baked to perfection, featuring tender meat and a medley of vegetables. This gluten-free dish captures the essence of traditional Spanish flavors while being wholesome and nourishing.

Ingredients

• Lamb shoulder - 300 grams, cubed
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Carrot - 1 medium, sliced
• Potato - 1 medium, cubed
• Chickpeas - 100 grams, cooked
• Paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable broth - 500 ml
• Bay leaf - 1
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large oven-safe pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
3. Add the cubed lamb shoulder to the pot, browning on all sides for about 5-7 minutes.
4. Stir in the sliced carrot, cubed potato, cooked chickpeas, paprika, cumin, salt, and black pepper. Mix well to combine.
5. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a simmer.
6. Cover the pot with a lid or foil and transfer it to the preheated oven. Bake for 60 minutes.
7. After 60 minutes, remove the pot from the oven, stir the ingredients, and check the seasoning. Adjust if necessary.
8. Return the pot to the oven, uncovered, and bake for an additional 15-20 minutes until the lamb is tender and the sauce has thickened.
9. Remove from the oven, discard the bay leaf, and garnish with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in protein from lamb and chickpeas, supporting muscle health.
• Contains fiber from vegetables and chickpeas, promoting digestive health.

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