LAMB AND RED PEPPER STEW
A lip-smacking lamb stew in a wine sauce, served with meltingly sweet red and yellow peppers. Serve with creamy mash and seasonal veggies.
Provided by English_Rose
Categories Lamb/Sheep
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft.
- Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside.
- Using the pan in which you've just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two.
- Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes.
- Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken broth and bring to a simmer.
- Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so.
- When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft.
- Check the lamb seasoning before serving.
- Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.
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Naik Nazar
[email protected]I would have liked the lamb to be more tender.
Razzak Bk
[email protected]This stew is a bit too spicy for my taste.
Wendy Ann
[email protected]I love the addition of the olives and capers.
Abhishek Mandal
[email protected]This stew is easy to make and packed with flavor.
Baba Shiekh
[email protected]I would recommend this recipe to anyone who loves lamb.
Anish Kumar
[email protected]This is one of my favorite stew recipes.
Mavo Shikwambana
[email protected]I'm not a big fan of lamb, but I really enjoyed this stew.
William Vazquez
[email protected]This stew is perfect for a cold winter night.
ALYZZA Martinez
[email protected]I love the combination of lamb and red peppers.
Pastor Shirley Williams (Sharron)
[email protected]This is a great recipe for a weeknight meal.
ashmied goolam
[email protected]I'll definitely be making this again.
Abdullahyaseen Abdullahyaseen
[email protected]Delicious!
Lilian Lageman Linguistic .L3
[email protected]I followed the recipe exactly and the stew turned out great! The lamb was tender and flavorful, and the red peppers added a nice sweetness. I would definitely make this again.
Matt Vandivier
[email protected]This stew was a bit too spicy for my taste, but I still enjoyed it. The lamb was cooked well and the red peppers were roasted to perfection. I would recommend using less chili pepper next time.
Sizo thokozane Khanyile
[email protected]I made this stew for a dinner party and it was a huge success. Everyone loved it! The lamb was so tender and the red peppers added a beautiful color to the dish.
Acuna Jesus
[email protected]This stew was easy to make and packed with flavor. I loved the combination of lamb and red peppers, and the olives and capers added a nice touch. I served it over rice and it was a hit with my family.
Tahirarmani Armani
[email protected]I'm not a big fan of lamb, but I decided to give this recipe a try and I'm so glad I did! The lamb was cooked perfectly and the red peppers added a nice pop of color and flavor. I'll definitely be making this again.
Raheel Hassan
[email protected]This stew was an absolute delight! The lamb was fall-apart tender and the red peppers added a lovely sweetness. I also loved the addition of the olives and capers, which gave the stew a nice briny flavor.