Spanish · Dinner
Spanish Lamb Stew with Peppers
Bone-in lamb shoulder braised slowly with bell peppers, onion, garlic, smoked paprika, and tomato until fork-tender in a thick, rustic sauce. Finished with sherry vinegar for brightness and served over gluten-free rice, this Spanish stew delivers deep, smoky, savory flavor.
$7
20 minsPrep
110 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
554Calories
44.1gProtein
26.1gFat
35.4gCarbs
8.4gSugar
4.6gFiber
641mgSodium
153mgChol
9.8gSat Fat
1020mgPotassium
78mgCalcium
5.2mgIron
2.8mcgVitamin B12
71mgVitamin C
Goes well with
Spanish Horchata (Horchata de Chufa)
local
Spanish Red Wine (Tempranillo or Garnacha)
international
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat the lamb shoulder chunks dry with paper towel and season all over with salt and black pepper.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat. Sear the lamb chunks on all sides for 6 minutes until deeply browned.
3
Sweat
Add the sliced onion and bell peppers to the pot over medium heat and cook 5 minutes, stirring occasionally, until soft.
4
Bloom
Stir in the minced garlic, smoked paprika, ground cumin, and bay leaf. Cook over medium heat for 1 minute until fragrant.
5
Simmer
Add the canned tomatoes and beef stock, bring to a boil, then reduce to low heat, cover, and simmer 90 minutes until lamb is tender.
6
Reduce
Uncover, stir in the sherry vinegar, and simmer uncovered over medium-low heat for 10 minutes until sauce thickens slightly.
7
Finish
Whisk the cornstarch with 1 tablespoon water, stir into the pot, and simmer 2 minutes over low heat until glossy.
8
Plate
Spoon the rice onto a plate, ladle the stew over the top, and scatter with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz511g bone-in lamb shoulder, cut into chunks
- 2 tbsp2 tbsp olive oil
- 11 red bell pepper
- 11 green bell pepper
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 1/2 tsp1/2 tsp ground cumin
- 22 bay leaf
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2/3 cup160ml beef stock
- 2 tbsp2 tbsp sherry vinegar
- 2 tsp2 tsp cornstarch
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
- 1 cup180g cooked white rice, to serve
