3 tomatoes, peeled and chopped, or 1 can of diced tomatoes
1 glass white wine
2 cups lamb or beef stock
1 teaspoon sweet paprika
1 bay leaf
Fresh thyme, a few sprigs
Olive oil
Salt and pepper to taste
Optional: 1 teaspoon saffron threads for color and flavor
1
Brown the Lamb:
In a large pot or Dutch oven, heat a generous amount of olive oil. Season the lamb pieces with salt and pepper, then brown them over medium-high heat. Remove the lamb and set aside.
2
Sauté Vegetables:
In the same pot, reduce the heat to medium. Add the onion, garlic, and bell pepper. Sauté until the onion is translucent.
3
Deglaze and Simmer:
Add the white wine to the pot, scraping up any browned bits from the bottom. Allow the wine to reduce slightly before adding the tomatoes, paprika, bay leaf, and thyme.
4
Cook the Stew:
Return the lamb to the pot. Add the stock and saffron if using. Bring to a simmer, then cover and cook for about 1.5 to 2 hours, or until the lamb is very tender.
5
Add Potatoes:
Add the potatoes to the stew in the last 40 minutes of cooking, ensuring they are submerged in the liquid so they cook thoroughly.
6
Finish and Serve:
Adjust seasoning with salt and pepper. The stew should be hearty and slightly thick. Serve hot, garnished with fresh chopped parsley if desired.
Ingredients
1 kg (2.2 lbs) lamb shoulder, cut into chunks
4 medium potatoes, peeled and cut into chunks
1 large onion, finely chopped
1 red bell pepper, chopped
4 cloves garlic, minced
3 tomatoes, peeled and chopped, or 1 can of diced tomatoes
1 glass white wine
2 cups lamb or beef stock
1 teaspoon sweet paprika
1 bay leaf
Fresh thyme, a few sprigs
Olive oil
Salt and pepper to taste
Optional: 1 teaspoon saffron threads for color and flavor
Directions
1
Brown the Lamb:
In a large pot or Dutch oven, heat a generous amount of olive oil. Season the lamb pieces with salt and pepper, then brown them over medium-high heat. Remove the lamb and set aside.
2
Sauté Vegetables:
In the same pot, reduce the heat to medium. Add the onion, garlic, and bell pepper. Sauté until the onion is translucent.
3
Deglaze and Simmer:
Add the white wine to the pot, scraping up any browned bits from the bottom. Allow the wine to reduce slightly before adding the tomatoes, paprika, bay leaf, and thyme.
4
Cook the Stew:
Return the lamb to the pot. Add the stock and saffron if using. Bring to a simmer, then cover and cook for about 1.5 to 2 hours, or until the lamb is very tender.
5
Add Potatoes:
Add the potatoes to the stew in the last 40 minutes of cooking, ensuring they are submerged in the liquid so they cook thoroughly.
6
Finish and Serve:
Adjust seasoning with salt and pepper. The stew should be hearty and slightly thick. Serve hot, garnished with fresh chopped parsley if desired.
