Hearty lamb stew with peppers and onions stewed in sherry

Portions: 6 persons | Preparation: 200 minutes

What is a sherry? A Spanish fortified white wine that gives a special touch to this lamb stew. After the long stewing time at low heat, the lamb becomes very tender and literally melts in your mouth. A hearty, delicious main meal that goes very well with a sliced baguette.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )
Hearty lamb stew with peppers and onions stewed in sherry
Hearty lamb stew with peppers and onions stewed in sherry

Portions: 6 persons | Preparation: 200 minutes

What is a sherry? A Spanish fortified white wine that gives a special touch to this lamb stew. After the long stewing time at low heat, the lamb becomes very tender and literally melts in your mouth. A hearty, delicious main meal that goes very well with a sliced baguette.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )

season: Autumn, Winter | region: Europe | preparation: Braising | menu: Meat dishes | cuisine: Austrian recipes

Ingredients

  • 1kg shoulder of lamb
  • 2 tbsp vegetable oil
  • 2 onions
  • 3 peppers
  • 2 cloves garlic
  • 250ml sherry, wine
  • 250ml beef stock, or water
  • 1 tbsp sherry vinegar
  • 1 pinch saffron
  • 1½ tbsp honey
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp paprika powder

Instructions

  1. Remove excess fat from the lamb.
  2. Rinse the meat, pat dry and cut into bite-sized pieces.
  3. Heat 1 tablespoon of vegetable oil in a pan and gradually brown the meat until golden brown on all sides.
  4. Transfer the seared meat to a plate.
  5. Peel and quarter the onions.
  6. Wash the peppers, deseed them and cut them into small pieces.
  7. Add the remaining vegetable oil to the pan.
  8. Fry the vegetables in it for approx. 5-7 minutes.
  9. Peel and chop the garlic cloves.
  10. Add to the pan and sauté for a further 30 seconds.
  11. Pour the sherry into the pan and bring to a boil.
  12. Mix the sautéed lamb with the meat broth, sherry vinegar, saffron, honey, salt , pepper and paprika powder and bring to the boil.
  13. Then reduce the heat and simmer, covered, for approx. 2-2.5 hours until the lamb is tender.
  14. Approx. Remove the lid 30 minutes before the end of the cooking time.
  15. Let the meat continue to cook over a low heat.
  16. Lamb stew before serving, garnish with herbs and serve with a fresh baguette.

Utensils

  • knife
  • cutting board
  • frying pan