From Spanish Farmhouse to British Kitchen
Acclaimed chef José Pizarro has shared a deeply personal recipe that transports him back to his childhood on the family farm in Spain. His braised lamb and kale cazuela with alubias blancas represents more than just a meal - it's a taste of heritage and home cooking that perfectly suits the British winter.
The Story Behind the Dish
José Pizarro's mother, Isabel, developed this style of slow cooking out of necessity during busy days working the land. "A pot of lamb would often be bubbling away while she worked," Pizarro recalls, creating incredible aromas that filled their home by lunchtime. November particularly reminds him of these moments, making this dish ideal for the current season when we all crave warming, communal meals.
The recipe centres around lamb shoulder, which becomes exceptionally tender and rich through slow cooking. The secret weapon? Oloroso sherry, which Pizarro insists provides a "deeper, rounder flavour than any red wine ever could."
Creating the Perfect Cazuela
Preparation time is just 15 minutes, with cooking requiring 3 hours and 20 minutes - mostly hands-off oven time. The dish serves six people generously, making it perfect for family gatherings or weekend entertaining.
The method begins with browning 1.2kg of lamb shoulder chunks in olive oil, working in batches to ensure proper caramelisation. The foundation of flavour comes from slowly cooked onions, garlic, smoked sweet pimentón, and fresh thyme and oregano leaves.
After adding the oloroso, tomatoes and chicken stock, the casserole spends two and a half hours in a low oven at 150C (130C fan), transforming the meat into melt-in-your-mouth perfection.
The final touches include butter beans that soak up the rich sauce and curly kale, blanched separately then stirred through at the end to maintain its texture and vibrant colour.
Why This Dish Works
This Spanish cazuela exemplifies everything we want from winter cooking: comforting, communal and deeply flavourful. The combination of tender lamb, velvety beans and hearty kale creates a balanced dish that feels both rustic and sophisticated.
Pizarro recommends serving it with good crusty bread to mop up the juices, ensuring not a drop of the delicious sauce goes to waste. It's the kind of centrepiece dish that brings people together around the table - exactly what these colder months call for.
For those seeking authentic Spanish flavours with the comfort of British winter cooking, this recipe delivers on every level. It's a taste of Pizarro's family tradition, adapted for modern kitchens but retaining all the soul of its origins.
