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Lamb With Dried and Fresh Red Peppers

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“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.”
2hrs 50mins

Ingredients Nutrition


  1. Pour boiling stock over dried anchos.
  2. Soak until soft, about 30 minutes.
  3. Place peppers and liquid in blender or food processor and puree until smooth.
  4. Set aside.
  5. Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
  6. Add onions and cook until softened but not brown, 10 to 12 minutes.
  7. Stir in bell pepper strips and cook for 5 minutes, stirring.
  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.
  9. Remove and set aside.
  10. Season lamb with salt.
  11. Dust lamb with flour.
  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.
  13. In the same pot, add the wine, remaining stock, tomatoes with their liquid, and reserved ancho puree.
  14. Bring to a boil over medium-high heat, stirring and scraping.
  15. Add onion mixture, stir to mix, and return meat to pot.
  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.
  17. Crush garlic and peppercorns into a paste.
  18. Add vinegar.
  19. Stir paste into stew.
  20. Cook until the flavors blend, 2-3 minutes.
  21. Garnish with minced parsley.
  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.

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