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1
Pre-heat oven to 425F.
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2
When the oven has reached temperature, cut peppers in quarters and lay them skin side up on a foil-covered baking sheet; place in the oven and roast until the skins are blackened, about 15-20 minutes (see step 9 for continuing with pepper preparation).
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3
Meanwhile, heat the oil in a large heavy-bottomed pot over moderate heat.
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4
Add garlic cloves and saute until they turn golden; remove them and discard.
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5
Increase the heat slightly, then add the lamb to the pot and saute until all the pieces are well browned (stirring as needed).
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6
Add the white wine and continue to cook until the alcohol has cooked off, about 5 minutes (the raw alcohol smell will disappear).
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7
Add the tomatoes, salt and pepper and cook for 10 minutes at a strong simmer (adjust heat if need be) and stirring often; your liquid should be cooking down, but not completely disappearing.
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8
At this point, add enough boiling water just to cover the mixture; cover the pot, and simmer for 20 minutes, or until the meat becomes tender.
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9
Remove peppers from the oven and place in a paper bag, or a bowl covered by a plate and allow to rest 10-15 minutes.
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10
After this time, carefully remove the skins from the peppers, as well as seeds and stems.
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11
Cut each quarter into three strips, and set aside.
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12
When the lamb is cooked, add the pepper strips to the pot and continue to cook (lid off) only just until the peppers are warmed through and the sauce has considerably reduced (you don't want it to completely disappear, but you don't want it too liquid).
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13
Check seasoning (salt and pepper) and add more if desired.
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14
Serve and enjoy.
