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Basque Lamb Stew Recipe

2015/05/12 by Varga László

Basque Lamb Stew 8

Ingredients (4-6 servings):

  • 1.5 kg lbs. lamb leg or shoulderBasque Lamb Stew 1
  • 2 cup dry, full-bodied red wine
  • 6 cloves garlic
  • 2 sprigs fresh rosemary
  • 2 tablespoons olive oil
  • 1 large onion
  • 2 teaspoons sweet paprika
  • 250 g roasted red bell peppers stripsBasque Lamb Stew 5
  • 1 large tomato
  • 1 bunch fresh parsley
  • 2 bay leaves
  • salt and freshly ground black pepper to taste

Preparation Method:

  1. Bone the lamb and cut it into 2 cm cubes.
  2. Chop the onion and garlic.
  3. Add the lamb cubes, half of the garlic rosemary, and a cup of wine in a bowl. Stir them well.Basque Lamb Stew 2
  4. Let marinate for 1-2 hours.Basque Lamb Stew 3
  5. Drain the meat, discard the marinade, and pat dry with paper towels.
  6. Mince the remaining garlic cloves and set aside.
  7. Heat the oil in a large pan over medium heat and add the chopped onions.Fry them until soft, about five minutes.
  8. Add the garlic and fry another minute.
  9. Add the meat and fry about 10 minutes turning a few times.
  10. Add the roasted peppers, chopped tomatoes, chopped parsley leavesBasque Lamb Stew 4, bay leaves, sweet paprika and red wine.
  11. Simmer uncovered over low heat, stirring occasionally, for 1 1/2 – 2 hours, until the meat is tender. Add some more wine and stock when the sauce is too thick.Basque Lamb Stew 6
  12. Season with salt and freshly ground black pepper.
  13. Serve while hot with boiled potatoes.Basque Lamb Stew 7Basque Lamb Stew 9

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