Lamb With Dried And Fresh Red Peppers

Total Time: 2 hrs 50 mins Preparation Time: 35 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 4
• 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
• salt
• flour, for dusting lamb
• 1/2 cup dry white
• 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 vinegar
• 3 tablespoons fresh parsley, finely minced

Recipe

• 1 pour boiling stock over dried anchos.
• 2 soak until soft, about 30 minutes.
• 3 place peppers and liquid in blender or food processor and puree until smooth.
• 4 set aside.
• 5 heat 3 tablespoons olive oil in a large skillet over medium-low heat.
• 6 add onions and cook until softened but not brown, 10 to 12 minutes.
• 7 stir in bell pepper strips and cook for 5 minutes, stirring.
• 8 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.
• 9 remove and set aside.
• 10 season lamb with salt.
• 11 dust lamb with flour.
• 12 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.
• 13 in the same pot, add the , remaining stock, tomatoes with their liquid, and reserved ancho puree.
• 14 bring to a boil over medium-high heat, stirring and scraping.
• 15 add onion mixture, stir to mix, and return meat to pot.
• 16 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.
• 17 crush garlic and peppercorns into a paste.
• 18 add vinegar.
• 19 stir paste into stew.
• 20 cook until the flavors blend, 2-3 minutes.
• 21 garnish with minced parsley.
• 22 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.