Lamb And Red Pepper Stew Recipes

LAMB AND RED WINE STEW

Steps:

• Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
• Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.

LAMB AND RED PEPPER STEW

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.

ROASTED RED PEPPER STEW

Steps:

• Pre-heat your oven to 350°F.
• Peel and then cut the red onions into 1/4ths.
• Cut the peppers into 1/4ths, and de-seed.
• Cut the tomatoes into 1/4ths.
• Cut about 1/2" top from the garlic head, and drizzle about 1/2 tsp olive oil on top of the bulb of garlic, and some will go down inside to the individual cloves.
• Place all the veggies, including the head of garlic, on a large cookie sheet and drizzle with the remaining olive oil.
• Roast in the pre-heated oven for 30 minutes. Check the veggies, to see if they are browning nicely. Give them a stir. Put them in for 15 minutes more, and check them again. When they are browned and tender, remove the veggies, and take the pepper slices, and remove the tough outter skin.
• Now drizzle a large sauce pan (with a heavy bottom) with some more olive oil. I used a good amount, but it's up to you, you don't need so much if you're watching calories.
• Heat the oil on medium heat for a minute and then squeeze the roasted garlic into the oil (omit the papery skins!). Give this a stir, and then add the peppers, onions and tomatoes.
• Add the chicken stock and/or red wine, red pepper flakes, salt and paprika - Stir and turn the heat down to low, so that the mixture is bubbling lightly. Let this simmer down for an hour or more. Watch the pan doesn't get too dry, if it does cover and keep the moisture inches We want this moist but now swimming in liquid. You'll have to judge when it's done!
• If find you can simmer this as long as you like - it's delish the next day too.
• When you serve, check the salt and add more if you like. Sprinkle with fresh ground pepper. Add the Feta cheese just before serving (if using).

SPANISH LAMB WITH SHERRY, HONEY & PEPPERS

Steps:

• Make sure your lamb isn't too damp - pat it dry with kitchen paper if you need to, otherwise it won't colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
• Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
• In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy - how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You're unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.