Photo: Annabelle Breakey; Styling: Dan Becker
Total Time
2 Hours 30 Mins
Serves 6

Lamb simmers for 1 1/2 hours in a mixture of paprika, cumin, dry red wine, and roasted peppers.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

CathyD3's Review

December 22, 2009
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.

Polinka08's Review

May 17, 2009
The stew came out AMAZING!! I also added beef shoulder to it! The only thing I skipped on was the beef broth. I added water instead. It came out delicious anyway! Everyone went up for triples!!! Definitely a success!

Tommyboy's Review

January 19, 2009
Excellent stew! This is guest-worthy. Cheated a bit...used 1/2 lamb and 1/2 beef pot roast. Used 1tbsp. smoked Spanish paprika and regular paprika and used jar roasted red peppers to save time. Served with couscous...even better the next day!

SBarbour's Review

November 07, 2008
This stew was awesome. I used a leg of lamb instead of shoulder, and substituted green spanish olives for the Kalamata since that's what I had on hand. I will definitely make this again!