Spanish-style Lamb Stew with Roasted Red Peppers

Spanish-style Lamb Stew with Roasted Red Peppers
Photo by Annabelle Breakey


  • 3 pounds lamb shoulder, fat trimmed and cut into 1 1/2-in. chunks, or other lamb stew meat
  • 3 tablespoons chopped pitted kalamata olives
  • 2 teaspoons ground cumin
  • 3 red bell peppers, halved, stemmed, and seeded
  • 1 cup Syrah or other dry red wine
  • 2 tablespoons paprika
  • Salt and freshly ground black pepper
  • + 7 more ingredients
    • About 1 tbsp. olive oil
    • 1 medium onion, chopped
    • ¼ cup chopped flat-leaf parsley
    • 2 tablespoons minced garlic
    • About 1 ½ cups reduced-sodium beef broth
    • 3 tablespoons chopped drained capers
    • 3 tablespoons tomato paste

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 ...

View full recipe at My Recipes


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