Basque Lamb and Pepper Stew
Basque Lamb and Pepper Stew
Basque Lamb and Pepper Stew
Basque Lamb and Pepper Stew
Servings Prep Time
4 to 6servings 20minutes
Servings Prep Time
4 to 6servings 20minutes
Ingredients
  • 12 ounces; 360g (about 2) red bell pepperscored, seeded, cut into ½-inch (1.25cm) pieces
  • 1 to 2tablespoons olive oil
  • 3pounds; 1.5kg leg of lambbone removed, cut into 2-inch (5cm) pieces
  • 3 garlic clovesdiced
  • 1large ( 7 ounce;210g) oniondiced
  • 2medium (5 ounce; 150g) each tomatoescored and diced (to give 2/3 cup (160ml)
Instructions
  1. Place the peppers in a large bowl, cover with 3 cups (750ml) water, or enough to completely cover, and let sit for 2 hours.
  2. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. When the oil is hot but not smoking, add the lamb, season it with salt, and brown it on all sides, which will take 8 to 10 minutes.
  3. Remove the lamb from the pot and add the onions and the garlic, and additional oil if the pan is dry. Cook, stirring frequently so the onion doesn’t burn, until the onion is tender through, which will take 12 to 15 minutes.
  4. Return the lamb to the onions and the garlic, along with any juices the meat has given up. Stir, add the tomato sauce, the peppers, and the water from the peppers. The lamb should be just covered with water.
  5. Increase the heat enough to bring the water to a boil, reduce the heat so it simmers, cover, and cook until the lamb is nearly tender, checking and stirring from time to time, for 1 hour. Remove the lid from the pan and continue cooking until the lamb is thoroughly tender and the liquid has reduced into a luscious, rather thick sauce, 30 to 45 more minutes. Adjust the seasoning and serve.