This Lamb stew with peppers is one of those comforting dishes that help you cope with low temperatures. A dish that we can serve alone or with a cup of rice. It's a great proposal as a unique dish for next weekend, don't you think?
Lamb is not alone in this dish; It is accompanied with a base of onion, tomato and pepper that gives it flavor and color. With this base we get a smooth sauce to which you can give a spicy touch if you wish. I have simmered, in a traditional way, without haste, but you can also use the pressure cooker.
Lamb stew with peppers
This lamb stew with peppers is very comforting with a cup of rice during the winter. Test it!
Author María
Kitchen: Traditional
Recipe type: Meat
Rations: 3
Preparation time:
Cooking time:
Total time:
Ingredients
- ½ kilo of boneless lamb in pieces
- A pinch of salt
- Freshly ground black pepper
- 3 tablespoons olive oil
- 1 large onion julienned
- 2 cayenne chillies
- 3 dried tomatoes, chopped
- 3 chorizo peppers
- ½ diced red pepper
- 2 tablespoons chopped parsley
- 1 sprig of thyme
- 2 Bay leaves
- 4 cloves of garlic
- 1 glass of white wine
- 3 cups of water
- 3 tablespoons of almond
- 1 teaspoon of paprika from La Vera
Preparation
- Season the pieces of lamb with salt and pepper.
- We heat the oil in a saucepan and sauté the onion until lightly browned.
- We incorporate the pieces of meat and we cook until they lose their pink color.
- We add the chillies, dried tomatoes, peppers, parsley, thyme, bay leaf, peeled garlic cloves and a pinch of salt. We give a few turns with a wooden spoon or spatula.
- We pour the wine and water and bring to a boil. Cover the casserole and cook over low heat until the meat is tender (approximately 1h)
- We take out the meat and chorizo peppers of the casserole. From the latter, we extract the meat scraping with a spoon. We return the meat to the casserole.
- We discard the bay leaves and we crush the rest of the ingredients of the casserole together with the almonds and the paprika until obtaining a smooth sauce.
- We bring to a boil the sauce and return the lamb to the casserole. We cook 15 more minutes.
- We serve hot.