Lamb With Dried and Fresh Red Peppers

"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."
 
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Ready In:
2hrs 50mins
Ingredients:
16
Serves:
4-6
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ingredients

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directions

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