Made This Recipe? Add Your Photo
Cook2 hrs 15 mins
Adapted from The New Spanish Table. The original uses 4 pimientos choriceros, a dried Spanish pepper. I've used the recommended 3 anchos as a substitute.
- 3 ancho chilies, seeded and chopped
- 1 cup chicken stock, boiling
- 5 tablespoons extra virgin olive oil, divided
- 3 large onions, finely chopped
- 2 red bell peppers, cut into strips
- water, if needed
- 2 1⁄2 lbs lamb shoulder, boned, cut into 1 1/2-inch chunks
- flour, for dusting lamb
- 1⁄2 cup dry white wine
- 1 cup chicken stock, at room temperature
- 3⁄4 cup canned tomato, chopped, undrained
- 4 garlic cloves, minced
- 1 teaspoon black peppercorns
- 1 tablespoon red wine vinegar
- 3 tablespoons fresh parsley, finely minced
- Pour boiling stock over dried anchos.
- Soak until soft, about 30 minutes.
- Place peppers and liquid in blender or food processor and puree until smooth.
- Set aside.
- Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
- Add onions and cook until softened but not brown, 10 to 12 minutes.
- Stir in bell pepper strips and cook for 5 minutes, stirring.
- Cover, reduce heat to low, and cook until onions and peppers are very soft, about 15 minutes longer. Add a tablespoon of water from time to time if skillet looks too dry.
- Remove and set aside.
- Season lamb with salt.
- Dust lamb with flour.
- Heat remaining oil in a heavy 5-quart pot or Dutch oven over medium-high heat. Brown lamb in batches, about 5 minutes per batch. Remove and set aside.
- In the same pot, add the wine, remaining stock, tomatoes with their liquid, and reserved ancho puree.
- Bring to a boil over medium-high heat, stirring and scraping.
- Add onion mixture, stir to mix, and return meat to pot.
- Cover, reduce heat to low, and cook until lamb is tender, 1 1/2 to 1 3/4 hours. Stir often, as the stew tends to stick.
- Crush garlic and peppercorns into a paste.
- Add vinegar.
- Stir paste into stew.
- Cook until the flavors blend, 2-3 minutes.
- Garnish with minced parsley.
- Instead of cooking on the stovetop, you can braise this in a 325° oven, but you may have to add 1/2 cup more liquid.