Lamb With Dried & Fresh Red Peppers
Recipe: #19338
May 27, 2015
Categories: Lamb/Mutton, Tomato, Peppers, Spanish, Fathers Day Sunday Dinner, High Protein, No Eggs, Non-Dairy, Wine, Canned Tomatoes, more
"Adapted from The New Spanish Table. The original uses 4 pimientos choriceros, a dried Spanish pepper. I've used the recommended 3 anchos as a substitute."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (737.7 g)
- Calories 745
- Total Fat - 36.4 g
- Saturated Fat - 9.5 g
- Cholesterol - 222.7 mg
- Sodium - 537.6 mg
- Total Carbohydrate - 33.3 g
- Dietary Fiber - 7 g
- Sugars - 16.5 g
- Protein - 68.4 g
- Calcium - 120.1 mg
- Iron - 7.6 mg
- Vitamin C - 136.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Pour boiling stock over dried anchos.
Step 2
Soak until soft, about 30 minutes.
Step 3
Place peppers and liquid in blender or food processor and puree until smooth.
Step 4
Set aside.
Step 5
Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
Step 6
Add onions and cook until softened but not brown, 10 to 12 minutes.
Step 7
Stir in bell pepper strips and cook for 5 minutes, stirring.
Step 8
Cover, reduce heat to low, and cook until onions and peppers are very soft, about 15 minutes longer. Add a tablespoon of water from time to time if skillet looks too dry.
Step 9
Remove and set aside.
Step 10
Season lamb with salt.
Step 11
Dust lamb with flour.
Step 12
Heat remaining oil in a heavy 5-quart pot or Dutch oven over medium-high heat. Brown lamb in batches, about 5 minutes per batch. Remove and set aside.
Step 13
In the same pot, add the wine, remaining stock, tomatoes with their liquid, and reserved ancho puree.
Step 14
Bring to a boil over medium-high heat, stirring and scraping.
Step 15
Add onion mixture, stir to mix, and return meat to pot.
Step 16
Cover, reduce heat to low, and cook until lamb is tender, 1 1/2 to 1 3/4 hours. Stir often, as the stew tends to stick.
Step 17
Crush garlic and peppercorns into a paste.
Step 18
Add vinegar.
Step 19
Stir paste into stew.
Step 20
Cook until the flavors blend, 2-3 minutes.
Step 21
Garnish with minced parsley.
Step 22
Instead of cooking on the stovetop, you can braise this in a 325° oven, but you may have to add 1/2 cup more liquid.
Tips
No special items needed.
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