spanish lamb stew
Spanish lamb stew is a lighter, cleaner tasting stew. It's a stew for spring and summer. The paprika is a key ingredient so please don't use cheap, tasteless paprika or paprika that has been in your cupboard for months.
Ingredients
Instructions
Pre-heat your oven to 325F.
Heat the oil in a dutch oven large enough to hold all the ingredients.
Season the lamb generously with salt and pepper.
Working in batches to avoid overcrowding the pan, brown the lamb. You don't want to go crazy here. Just a golden brown. Regulate your heat carefully.
Remove the lamb from the pot and spoon off all but about 2 Tbsp of fat.
Add the onions and red peppers and cook until the onions are soft and translucent, about 4-5 minutes.
Stir in the garlic, paprika and about a tsp of salt. Cook for an additional 1-2 minutes, stirring every few seconds.
Add the tomatoes, stock, white wine and vinegar. Return the lamb and any accumulated juices to the pot and bring to a simmer.
Cover and place in the pre-heated oven. Cook for about 75 minutes.
Add the white kidney beans and return to the oven. Cover and cook another 30 minutes.
After 30 minutes, check the lamb. If it isn't yet tender, cook another 15-20 minutes.
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Reviews from the Original Source
Hey Spanish here, your recipe is spot on, albeit not necessarily the most popular in Spain.
There’s a more traditional stew variation, often reserved for the end of quaresma (Catholic fasting), so spring to early summer season.
It won’t take much to get it from this link in Spanish. Thank me later!!!
Damn, this is good! Whole family enjoyed it. Five stars :)
Did you make this recipe?
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