For this classic popular dish, there are as many recipes as there are Basque cooks. The peppers traditionally used, pimiento choricero, are longish red peppers, which are roasted for a smoky taste. Piquillo peppers are a good substitute and are available canned or in jars in most supermarkets. In a pinch, roasted red peppers and a dash of red pepper flakes will give the appropriate flavor.
Cooking Light MARCH 2004
Sprinkle lamb with salt. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add half of lamb, browning on all sides, and remove lamb from pan. Repeat procedure with remaining lamb.
Add onion to pan; sauté 4 minutes or until lightly browned. Stir in flour. Add lamb, wine, and garlic, stirring to combine. Cover, reduce heat, and cook 1 hour or until lamb is tender, stirring occasionally. Stir in the peppers; cover and cook 15 minutes or until lamb is tender, stirring occasionally.
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