Lamb With Dried & Fresh Red Peppers

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.