Txilindron de Cordero (Lamb Stew)
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.