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