| Prep: 30 mins | Cook: 1 hr – 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 30g | 12g | 20g |
| sugars | fibre | protein | salt |
| 4g | 3g | 40g | 1.3g |
Why I Love Spanish Lamb in Tomato and Pepper Sauce
I’ve always had a soft spot for hearty, comforting dishes that manage to capture the essence of home and that sense of warmth that comes with it. That’s probably why I find myself gravitating so often towards the Spanish dish, Lamb in Tomato and Pepper Sauce. It’s a perfectly balanced mix of richly seasoned meat in a robust and vibrant sauce that invites you to dig in and savor every last bite.
Drawing Inspiration
With many of my culinary exploits hinging on my Southern heritage, branching out to other cuisines can be as exciting as it is a learning curve. I’ve always admired Jamie Oliver for his approach to food – rustic, genuine, and filled with passion. This dish, reminiscent of his style, is a perfect blend of simple ingredients that serve to elevate and celebrate the star of the show: the lamb.
A Family Favorite
Now, I won’t lie. As much as I’m hailed as the ‘master of biscuits’ back in Charleston, I do enjoy a good deviation from my bread-and-butter of Southern cooking. This lamb in Tomato and Pepper Sauce brings back memories of family gatherings, joyous occasions, and comfort on those cold winter nights. The succulent lamb stew meat, when simmered for hours in a sauce composed of tomato and peppers, elevates this classic recipe to a level that rivals the finest of gourmet dishes.
The bold flavors aided by the paprika, cayenne pepper, and garlic have a sneaky way of permeating your senses, ingraining themselves in your memory, and having you crave more. And let’s not forget that welcome texture contrast offered by the chopped parsley garnish, a hint of freshness amidst the rich, deep flavors in the dish.
Elevating the Dish
Whilst this dish is a showstopper by its own right, I like to pair it with some good, crusty bread to mop up the sauce, or a simple side salad to cut through its richness. If you’re a fan of dishes similar to a Beef Bourguignon or a Chicken Marsala, this lamb in Tomato and Pepper Sauce is sure to be a hit at your dining table.
This recipe is not only a love letter to the beauty of Spanish cuisine, but also a reminder that sometimes, it’s the simplest of ingredients combined with time and patience that can make a dish truly memorable. And as far as I’m concerned, that’s a philosophy that aligns perfectly with my own culinary journey.
What You’ll Need
- 2.5 lbs of lamb stew meat, cut into chunks
- 2 tablespoon of olive oil
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 2 red bell peppers, deseeded and chopped
- 1 cup of dry white wine
- 2 cans (14 oz.) of chopped tomatoes
- 1 tablespoon of paprika
- 1 teaspoon of cayenne pepper
- Salt and pepper to taste
- 2 bay leaves
- 1 cup of chicken broth
- Fresh parsley, chopped (for garnish)
Method
Step One
Season the lamb stew meat with salt, pepper, paprika, and cayenne pepper. Make sure that the chunks of meat are evenly coated with the seasonings.
Step Two
In a large casserole dish or pot, heat two tablespoons of olive oil over medium-high heat. Add the lamb pieces into the heat and brown them on all sides. This should take around 5 to 7 minutes. Once done, transfer the lamb to a bowl and set aside.
Step Three
In the same pot where you browned the lamb, add the chopped onions, garlic, and red bell peppers. Sauté these for about 5 minutes or until the onions are translucent and the peppers are soft.
Step Four
De-glaze the pot with the dry white wine. Allow it to simmer for a moment to let the alcohol evaporate.
Step Five
Add the cans of chopped tomatoes into the pot, and then return the browned lamb into the mixture.
Step Six
Add the two bay leaves and the chicken broth into the pot. Let the stew simmer on low heat for about 1.5 hours, or until the lamb is tender. During this time, keep stirring the stew occasionally to prevent the bottom from burning.
Step Seven
Once the lamb is tender, check the seasoning and adjust with salt and pepper if necessary. Remove the bay leaves and discard them. Garnish your Lamb in Tomato and Pepper Sauce with the chopped fresh parsley, and it’s ready to serve!
