ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spanish-style Lamb Stew with Roasted Red Peppers

Photo: Annabelle Breakey; Styling: Dan Becker
Total time 2 hrs, 30 mins
Yield Serves 6
Lamb simmers for 1 1/2 hours in a mixture of paprika, cumin, dry red wine, and roasted peppers.

Ingredients

  • 3 pounds lamb shoulder, fat trimmed and cut into 1 1/2-in. chunks, or other lamb stew meat
  • Salt and freshly ground black pepper
  • About 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons paprika
  • 2 teaspoons ground cumin
  • 1 cup Syrah or other dry red wine
  • About 1 1/2 cups reduced-sodium beef broth
  • 3 tablespoons tomato paste
  • 3 red bell peppers, halved, stemmed, and seeded
  • 1/4 cup chopped flat-leaf parsley
  • 3 tablespoons chopped pitted kalamata olives
  • 3 tablespoons chopped drained capers

Nutrition Information

  • calories 352
  • caloriesfromfat 43 %
  • protein 39 g
  • fat 17 g
  • satfat 5 g
  • carbohydrate 11 g
  • fiber 1.7 g
  • sodium 578 mg
  • cholesterol 123 mg

How to Make It

  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 1/2 cups broth, and the tomato paste; bring to a boil, stirring to scrape up browned bits. Add lamb and juices; cover and simmer, stirring occasionally, until lamb is very tender when pierced, 1 1/2 to 1 3/4 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.

  5. Note: Nutritional analysis is per serving.