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Ruby's Kitchen: Seville Series
🇪🇸🍷🥘

Seville Mutton Stew

A rich, slow-cooked Andalusian estofado. Adapted from the Spanish Cordero stew, using mutton for its deep flavor, balanced by smoked paprika and red wine.

Ingredients

The Meat & Fat

  • 500g Mutton (stewing meat, cubed)
  • 3 tbsp Olive Oil or Lard

The Sofrito & Aromatics

  • 2 Large Onions (chopped)
  • 3 Red Bell Peppers (sliced)
  • 15 Cloves Garlic (minced)

The Spice Blend

  • 2 tbsp Smoked Spanish Paprika (*Pimentón* - Sweet)
  • 1 tsp Cumin Powder
  • 2 Bay Leaves & Fresh Thyme Sprigs

The Liquids & Vegetables

  • 1 Cup Dry Red Wine (or Amontillado Sherry)
  • 2 Cups Mutton Stock (or water)
  • 2 Carrots (chunked)
  • 2 Potatoes (large cubes)

Preparation Method

  1. Sear the Mutton: Heat the oil/lard in a heavy-based pot. Sear the mutton cubes on high heat, in batches, until dark brown on all sides. Remove and set aside.
  2. The Sofrito: Reduce heat to low. Add the onions and bell peppers to the same pot. Sauté slowly for 15 minutes until very soft. Add the garlic and sauté for another 5 minutes.
  3. The Spice Bloom: Add the smoked paprika, cumin, and tomato puree (if using). Stir constantly for 2 minutes to cook out the raw taste.
  4. The Simmer: Return the seared mutton and its juices to the pot. Pour in the red wine and mutton stock. Add the bay leaves and thyme.
  5. Slow Cook: Cover the pot with a tight-fitting lid and simmer on your lowest heat for 1 to 1.5 hours. Mutton requires a longer, slower cook than lamb to achieve that 'melt-in-your-mouth' texture.
  6. Add Vegetables: Stir in the carrots and potatoes. Cover and cook for an additional 30 minutes, or until the vegetables are tender. Salt and pepper to taste.
Ruby's Authenticity Tip: For the classic Spanish *Picada* thickener, blend fried almonds, stale bread, and garlic into a paste and stir it in 5 minutes before serving.

“The spirit of Andalucía, cooked slow in Ruby's Kitchen.”

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