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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.

Recipe by Cooking Light March 2004


Credit: Karry Hosford

Recipe Summary test

5 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

486 calories; calories from fat 42%; fat 22.8g; saturated fat 8.7g; mono fat 9.2g; poly fat 2.1g; protein 45.5g; carbohydrates 15.5g; fiber 1.8g; cholesterol 159mg; iron 4mg; sodium 673mg; calcium 68mg.