Lamb with Red Wine and Chorizo | Recipe | Simply Beef & Lamb

Ingredients

• 450-675g lean lamb shoulder, leg or neck fillet, cut into 2.5cm cubes
• 2 tablespoons plain flour seasoned with salt and freshly milled black pepper
• 2 tablespoons olive oil
• 100g chorizo or spicy paprika sausage, skinned and cut into large chunks
• 1 red onion, peeled and finely chopped
• 2 garlic cloves, peeled and crushed
• 300ml good, hot lamb stock
• 150ml good red wine
• 1 x 410g can black-eye peas or butter beans, drained
• Small bunch freshly chopped flat-leaf parsley