Spanish · Dinner
Spanish Lamb Stew with Peppers
A rustic Spanish stew of braised lamb shoulder simmered with red and green peppers, onion, garlic, tomato, and smoked paprika until the meat falls apart tender. Sherry vinegar and a bay leaf sharpen the sauce. Served with crusty bread or rice to soak up the paprika-rich braising liquid.
$6
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
478Calories
39.2gProtein
29.4gFat
18.6gCarbs
9.2gSugar
4.8gFiber
720mgSodium
161mgChol
11.9gSat Fat
980mgPotassium
75mgCalcium
4.6mgIron
2.8mcgVitamin B12
95mgVitamin C
gluten-free
protein-rich
low-carb
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Pat lamb shoulder chunks dry with paper towel and season with salt and black pepper. Thinly slice the onion, mince the garlic, and slice both bell peppers.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear lamb chunks 4–5 minutes per side until deeply browned; work in batches to ensure proper searing.
3
Braise
Add onion and garlic, sauté 3 minutes until soft. Stir in smoked paprika for 30 seconds, then add peppers, tomatoes, stock, and bay leaf. Simmer covered on low for 75 minutes.
4
Reduce
Uncover pot and simmer over medium heat 8–10 minutes, stirring occasionally, until sauce coats the back of a spoon.
5
Plate
Stir in sherry vinegar, discard bay leaf, top with parsley, and serve in a bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lamb shoulder
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 11 red bell pepper
- 11 green bell pepper
- 7 oz100g, a scant half of a 14.5 oz can canned tomatoes
- 2/3 cup160ml beef stock
- 4 tsp4 tsp smoked paprika
- 22 bay leaf
- 2 tsp2 tsp sherry vinegar
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
