Not my favorite lamb stew. too much paprika. Not enough full bodied flavor. added cornstarch to thicken and a jar of roasted red peppers. Not special.
Spanish-style Lamb Stew with Roasted Red Peppers
Photo: Annabelle Breakey; Styling: Dan Becker
Time: 2 1/4 to 2 1/2 hours.
Yield: Serves 6
More From Sunset
2 Hours, 30 Minutes
Amount per serving
- Calories: 352
- Calories from fat: 43%
- Protein: 39g
- Fat: 17g
- Saturated fat: 5g
- Carbohydrate: 11g
- Fiber: 1.7g
- Sodium: 578mg
- Cholesterol: 123mg
- 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
- 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.
- Note: Nutritional analysis is per serving.
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