Printer Friendly

The ultimate big red-friendly stew.

Spanish-style lamb stew with roasted red peppers
 serves 6 time 21/4 to 21/2 hours
 3 Lbs. lamb shoulder, fat trimmed and cut into
 11/2-in. chunks, or other iamb stew meat Salt and freshly ground black
 pepper About 1 tbsp. olive oil
 medium onion, chopped
 tbsp. each minced garlic and paprika
 2 tsp. ground cumin
 1 cup Syrah or other dry red wine
 About 11/2 cups reduced-sodium beef broth
 3 tbsp. tomato paste
 3 red bell peppers, halved, stemmed, and seeded
 1/4 cup chopped flat-leaf parsley
 3tbsp. each chopped pitted kalamata olives and chopped drained capers

1. Sprinkle lamb with salt and pepper. Pour 1 tbsp. olive oil into a large pot over medium-high heat. Working in batches, add lamb in a single layer; cook, turning as needed, until browned all over, 12 minutes per batch. Transfer to a bowl and add more oil between batches if necessary.

2. Reduce heat to medium; if pan is dry, add a little more oil. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add garlic, paprika, and cumin and cook until fragrant, 2 minutes. Add wine, 1/12 cups broth, and the tomato paste; bring to aboil, stirring to scrape up browned bits. Add lamb and juices; cover and simmer, stirring occasionally, until lamb is very tender when pierced, 11/2 to 13/4 hours. Add more broth if mixture gets too dry.

3. Meanwhile, preheat broiler. Set pepper halves skin side up on a baking sheet. Broil 4 to 6 in. from heat until blackened all over, about 8 minutes. Remove from oven and let stand at least 10 minutes, then peel and thinly slice lengthwise. In a small bowl, mix parsley, olives, and capers.

4. Stir roasted peppers into lamb mixture. If stew is too thick, add a little more broth. Cook, uncovered, until heated through. Season to taste with more salt and pepper and top with parsley mixture.

l; 123 MG CHOL.

COPYRIGHT 2008 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2008 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Wine in the West
Article Type:Recipe
Geographic Code:1USA
Date:Oct 1, 2008
Previous Article:Wines to warm the soul: who doesn't love a big red wine on a chilly day, especially when sipped with a steamy, slow-cooked stew? Here's how to pick...
Next Article:Inspired flavor. Creations beyond your imagination.

Related Articles
Lamb, dill, red wine ... spring stew or crusty pie.
Cranberries go with lamb too.
The Wine Guide.
John Quigley.
Suggestions for cooking chevon.
Wines to warm the soul: who doesn't love a big red wine on a chilly day, especially when sipped with a steamy, slow-cooked stew? Here's how to pick...

Terms of use | Privacy policy | Copyright © 2020 Farlex, Inc. | Feedback | For webmasters