Spanish-style Lamb Stew with Roasted Red Peppers
Lamb simmers for 1 1/2 hours in a mixture of paprika, cumin, dry red wine, and roasted peppers.
Lamb simmers for 1 1/2 hours in a mixture of paprika, cumin, dry red wine, and roasted peppers.
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.
Read MoreThe 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!
Read MoreExcellent 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!
Read MoreThis 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!
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