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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Mr Shah
[email protected]Fall-apart tender lamb.
Sultan Pathan
[email protected]Delicious and hearty.
Matthew Uchemadu
[email protected]Perfect comfort food meal.
Mine Akter
[email protected]Great way to use up leftover lamb.
Mha 10
[email protected]Bland, needs more spices.
Mallo Relindis
[email protected]Definitely making this again!
Shavetta Kirklin
[email protected]A hit with my family!
JATISH RAY
[email protected]Easy to make and so delicious.
Jamerria Marsh
[email protected]This stew was delicious! The lamb was fall-apart tender and the sauce was rich and flavorful. I served it with mashed potatoes and it was a perfect comfort food meal.
Iqbal khan
[email protected]This stew was a bit bland for my taste. I added some extra spices and it was much better. I also served it over rice instead of mashed potatoes and it was a great way to use up leftover lamb.
rayaan cabdalle
[email protected]I made this stew for a party and it was a huge success. Everyone loved it! The lamb was tender and the sauce was flavorful. I served it with crusty bread and it was the perfect meal for a cold winter night.
Goodness Alozie
[email protected]This stew was easy to make and so delicious. I used boneless lamb chops and they cooked perfectly in the slow cooker. The red peppers added a nice pop of color and flavor. I will definitely be making this again!
Nyombi Emmanuel
[email protected]I followed the recipe exactly and the stew turned out great! The lamb was fall-apart tender and the sauce was rich and flavorful. I served it with mashed potatoes and it was a delicious and hearty meal.
Ife Diamond
[email protected]This lamb and red pepper stew was a hit with my family! The lamb was tender and flavorful, and the red peppers added a nice sweetness and crunch. I served it over rice, and it was a perfect comfort food meal.