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Cocido of lamb


  • Mix together the chillies and garlic with 3 tbsp chopped coriander, the honey, soy, seasonings and ¼-½ cup oil.
  • Then pour the marinade over the lamb and toss to coat well. Cover and refrigerate for at least 1 hour.
  • When ready, heat a little fresh oil in a large heavy-bottomed pan and gently saute the onion until tender.
  • Add the lamb with any juices and cook until the meat changes colour, continually stirring.
  • Then add the tomatoes, ½ cup stock, the paprika, a little salt and potatoes. Turn the heat right down, mix well and gently simmer for about 50 mins until the lamb is tender, adding more stock as needed.
  • Add the chickpeas with the remaining chopped coriander and peas. Stir and gently cook for about another 5 mins. Then taste the sauce for seasoning.


  • 2 small red chillies, seeded & finely sliced
  • 3 garlic cloves, crushed
  • 6 tbsp chopped fresh coriander
  • 2-3 tbsp honey
  • a good splash of soy sauce
  • sea salt & freshly ground pepper
  • olive oil
  • 750 gm cubed lean lamb
  • 1 large onion, chopped
  • 2 x 400 gm cans diced tomatoes
  • 1 cup chicken stock
  • 1 tspn smoked (or plain) paprika
  • 6-8 chats (baby potatoes), scrubbed & halved or quartered
  • 1 can chickpeas, drained & rinsed
  • 1 cup frozen peas, thawed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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