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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.

[ILLUSTRATION OMITTED]
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Title Annotation:Wine in the West
Publication:Sunset
Article Type:Recipe
Geographic Code:1USA
Date:Oct 1, 2008
Words:330
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