Go Back
CVNE - Rioja with Spanish Lamb

Spanish Mutton Stew with Olives and Dried Apricots

Slow cooked mutton adapted from an Omar Allibhoy recipe.

Course Dinner, Main Course, Main Dish
Cuisine Spanish
Keyword Lamb, Spanish
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 people
Calories 540 kcal
Author Sarah James


  • 1 Kg Roughly chopped, bone-in Mutton shoulder You could use lamb or goat instead
  • 100 g Pitted black Spanish Olives
  • 50 ml Spanish Olive oil
  • 100 g Dried apricots
  • 1 Onion Sliced
  • 1 clove Garlic The original recipe uses a whole head
  • 2 tbsp Tomato puree
  • 1 litre Lamb stock You could use chicken stock instead
  • 1 tbsp Honey
  • 1 tbsp Cumin powder
  • 1 tbsp Sweet paprika
  • 1 tsp Smoked paprika
  • 1 Bay leaf
  • 1 Cinnamon Stick
  • 2 tbsp Plain Flour
  • 2 Carrots Roughly chopped


  1. Put the flour and some seasoning into a large bowl.  Tip in the meat and ensure that it's well-coated.

  2. Pour the olive oil into a heavy based pan, heat, add the mutton and brown on both sides.   You may need to do this in several batches.   Place the browned meat into your slow cooker pot.

  3. Add more olive oil to the pan if necessary. Add the onions and carrots to the pan.  Cook until caramelised and golden brown.  This may take 15 minutes or so.

  4. Add the spices, tomato puree, apricots, olives and honey.  Stir for 5 minutes.

  5. Place into your slow cooker on Low along with the lamb stock and some seasoning.   Allow it to cook for around 6 hours until the mutton is tender.

  6. Transfer to a large saucepan and heat gently so that the stew thickens.

  7. Serve with saffron rice or crusty bread to mop up the rich sauce. 

Recipe Notes

This could be made in a casserole pot on a low heat in the oven.  You would need to reduce the cooking time to around 2-3 hours - it's ready when the meat falls away from the bone.