Basque Lamb Stew

Rosi TrifonovaRosi Trifonova
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2k53145
Maria Kostoff
Translated by
Maria Kostoff
Basque Lamb Stew
04/05/2013
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Preparation
30 min.
Cooking
150 min.
Тotal
180 min.
Servings
6-7
"Never rush when cooking lamb - it needs love, a slow fire and time to come out perfect."

Ingredients

  • lamb - 3.5 lb (1.5 kg) shoulder
  • garlic - 6 cloves
  • rosemary - 1 sprig
  • white wine - 1/2 cup, dry
  • olive oil - 2 tbsp
  • onions - 1 head finely chopped
  • salt
  • black pepper
  • paprika - 2 tsp
  • peppers - 4 red, cut into strips
  • tomatoes - 1, cleaned of seeds and diced
  • bay leaf - 1
  • red wine - 1/2 cup
  • broth - chicken - 1/2 cup
measures

How to cook

Mix the meat, 3 cloves garlic, rosemary and white wine in a bowl. Cut the meat into small pieces, leave to marinate for 2-3 hours.

Drain the meat and pat dry with paper towels. Heat oil in a deep pan with a lid. Fry the meat until golden.

Add the onion, remaining garlic, salt and pepper and cook, while stirring with a wooden spoon, until the onions soften, about 5 minutes.

Add paprika, roasted peppers, tomatoes, parsley, red wine and bay leaf. Let the meat boil, then reduce the heat and simmer until it begins to thicken, about 10-15 minutes.

Add the broth, put on a cover and leave on low heat for about 2 hours, until tender. Serve with boiled rice or mashed potatoes.

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