Spanish Lamb Ragout with Roasted Sweet Peppers
Serves 6 Ingredients:
4 whole red bell peppers
3 lbs lamb shoulder, fat ans sinew trimmed, cut into 2” cubes or 6 small lamb shanks Marinade:
1 tablespoon sweet paprika or pimenton
De la vera (Spanish smoked paprika)
2 teaspoons ground cumin
½ cup dry red wine
¼ cup extra virgin olive oil
½ cup mild olive oil, or more as needed
Salt and freshly ground black pepper
2 yellow onions, chopped
2 tablespoons finely minced garlic
2 tablespoons sweet paprika or pimento de la Vera
2 teaspoons ground cumin
½ cup dry red wine
1 ½ cup meat stock
5 tablespoons tomato paste
¼ cup chopped fresh flat-leaf parsley
1 cup oil-cured black olives Directions: Place the bell peppers under the broiler or over a direct flame on a grill or stovetop. With tongs, turn the peppers a few times until they are charred almost black on all sides. Place in a plastic container or plastic bag and let stand for 30 minutes. Scrape away all the charred peel, discard the seeds and thick ribs, and cut the peppers into wide strips. Set aside. (Can be prepared up to 4 days ahead of time. To store, toss the peppers with olive oil to coat and refrigerate.) Place the lamb in a large non-aluminum container. For the marinade: In a medium bowl, stir together 1 tablespoon sweet paprika, 2 teaspoons cumin, and the bay leaf. Whisk in ½ cup wine and ¼ cup oil. Pour over the meat. Cover with plastic wrap and marinate overnight in the refrigerator. Bring the marinated lamb to room temperature. Remove the lamb from the marinade and pat dry. In a large sauté pan, heat ¼ cup of the olive oil over high heat. Sprinkle the lamb with salt and pepper and cook it in batches until brown, 8 to 10 minutes, adding more oil as needed. Using a slotted spoon, transfer the lamb to a large pot. Pour off the fat from the sauté pan and wipe out any burned bits. Add the remaining ¼ cup oil to the pan and set over medium heat. Add the onions and sauté until they are translucent and tender, about 10 minutes. Add the garlic, 2 tablespoons paprika, and 2 teaspoons cumin and cook to blend the flavors, about 2 minutes longer. Season the onion mixture to taste with salt and pepper and add to the lamb in the pot. Deglaze the pan with ½ cup wine and add the pan juices to the lamb. In a medium bowl, whisk the stock and tomato paste to combine. Add the stock and tomato paste to the pot and bring to a gentle boil. Reduce the heat to low and cover the pan. Simmer gently until the lamb is tender, about 1 hour 30 minutes. Add the roasted pepper strips. Simmer to blend the flavors, about 15 minutes longer.
Perfect Pairing Cookbook, Pg. 142-143
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