Ingredients

Method

1. Heat the olive oil and add the chorizo until browned – about 5 minutes. Add the onions and the garlic and sauté – stirring occasionally until browned. Remove and set aside.
2. Add the remaining oil to the pan and cook the lamb cubes until browned. (Make sure the lamb is not "overcrowded" – if so, rather cook it in batches)
3. When all the lamb is browned, place the chorizo-onion-garlic mix back in the pan. Increase the heat to high and add the red wine and the vinegar. Scrape the bottom of the pan to release any caramelised bits.
4. Add the beef stock and plum tomatoes with heir juice. Stir, breaking up the tomatoes. Add the bay leaves, paprika and half the marjoram. Season with salt and pepper.
5. Bring to the boil, partially cover, and reduce heat. Remove the lid and simmer for another 45 minutes or until the lamb is extremely tender. Remove bay leaves.
6. Add the white beans and stir to combine. Cook until beans are heated through. Stir in the remaining marjoram.
7. Serve with rice.

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