Spanish-Style Lamb Stew With Roasted Red Peppers Recipe

Name: Spanish-Style Lamb Stew With Roasted Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds lamb shoulder, fat trimmed and cut into 1 1/2-in. chunks, or other lamb stew meat; Salt and freshly ground black pepper; About 1 tbsp. olive oil; 1 medium onion, chopped; 2 tablespoons minced garlic; 2 tablespoons paprika; 2 teaspoons ground cumin; 1 cup Syrah or other dry red wine; About 1 1/2 cups reduced-sodium beef broth; 3 tablespoons tomato paste; 3 red bell peppers, halved, stemmed, and seeded; 1/4 cup chopped flat-leaf parsley; 3 tablespoons chopped pitted kalamata olives; 3 tablespoons chopped drained capers

Servings: persons

3 pounds lamb shoulder, fat trimmed and cut into 1 1/2-in. chunks, or other lamb stew meat
Salt and freshly ground black pepper
About 1 tbsp. olive oil
1 medium onion, chopped
2 tablespoons minced garlic
2 tablespoons paprika
2 teaspoons ground cumin
1 cup Syrah or other dry red wine
About 1 1/2 cups reduced-sodium beef broth
3 tablespoons tomato paste
3 red bell peppers, halved, stemmed, and seeded
1/4 cup chopped flat-leaf parsley
3 tablespoons chopped pitted kalamata olives
3 tablespoons chopped drained capers

1
Sprinkle lamb with salt and pepper. Pour 1 tbsp. olive oil into a large pot over medium-high heat. Working in batches, add lamb in a single layer; cook, turning as needed, until browned all over, 12 minutes per batch. Transfer to a bowl and add more oil between batches if necessary.
2
Reduce heat to medium; if pan is dry, add a little more oil. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add garlic, paprika, and cumin and cook until fragrant, 2 minutes. Add wine, 1 1/2 cups broth, and the tomato paste; bring to a boil, stirring to scrape up browned bits. Add lamb and juices; cover and simmer, stirring occasionally, until lamb is very tender when pierced, 1 1/2 to 1 3/4 hours. Add more broth if mixture gets too dry.
3
Meanwhile, preheat broiler. Set pepper halves skin side up on a baking sheet. Broil 4 to 6 in. from heat until blackened all over, about 8 minutes. Remove from oven and let stand at least 10 minutes, then peel and thinly slice lengthwise. In a small bowl, mix parsley, olives, and capers.
4
Stir roasted peppers into lamb mixture. If stew is too thick, add a little more broth. Cook, uncovered, until heated through. Season to taste with more salt and pepper and top with parsley mixture.
5
Note: Nutritional analysis is per serving.

1081

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 pounds lamb shoulder, fat trimmed and cut into 1 1/2-in. chunks, or other lamb stew meat, Salt and freshly ground black pepper, About 1 tbsp. olive oil, 1 medium onion, chopped, and more.

Yes, Spanish-Style Lamb Stew With Roasted Red Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish-Style Lamb Stew With Roasted Red Peppers

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