Ingredients & Substitutes

Instructions

1. 1

   Dice 500 grams of boneless lamb shank meat and 500 grams of boneless, skinless chicken thighs into 2.5 cm cubes, then season both thoroughly with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan or skillet over high heat until shimmering, then add the seasoned lamb pieces and flash-fry for 3-4 minutes until deeply browned and crispy on all sides, removing them to a plate afterwards.

3. 3

   Add another 1 tablespoon of olive oil to the same pan, then flash-fry the seasoned chicken pieces for 3-4 minutes until golden and cooked through, also removing them to the plate with the lamb.

4. 4

   Reduce the heat to medium and add the remaining 1 tablespoon of olive oil, then sauté 1 chopped large yellow onion and 4 minced garlic cloves for 3-4 minutes until softened and fragrant.

5. 5

   Stir in 2 teaspoons of smoked paprika and 0.25 teaspoon of saffron threads, then add 2 diced large red bell peppers and cook for another 5 minutes until slightly tender.

6. 6

   Pour in 0.5 cup of dry sherry and 1 cup of chicken broth, bringing the mixture to a simmer and scraping up any browned bits from the bottom of the pan.

7. 7

   Return the flash-fried lamb and chicken pieces to the pan, stirring to coat them evenly with the sauce, and cook for 2 minutes to allow the flavors to meld.

8. 8

   Stir in 2 tablespoons of fresh lemon juice and 0.25 cup of chopped fresh parsley just before serving.