Though one perhaps thinks of potatoes in conjunction with stewing, they're not a requirement, and indeed this stew with bell peppers is a very nice variation. The lamb stew with bell peppers is from the Abruzzo, and will serve six:
Prep Time: 30 minutes
Cook Time: 90 minutes
Ingredients:
- About 2 pounds (900 g) lamb, cut into pieces
- 1/4 cup olive oil
- 2-3 cloves garlic (whole, to be removed and discarded)
- 1 cup dry white wine
- 2-3 ripe tomatoes, blanched, peeled, seeded and chopped
- 4 colored bell peppers
- Salt and pepper to taste.
Preparation:
Sauté the garlic in the oil in a large pot until it turns golden, then remove and discard it. Stir the meat into the oil and continue turning it until it browns, then add the white wine, and once the alcohol has boiled off, the tomatoes. Check seasoning, mix, and continue cooking for about 10 minutes more, stirring often. At this point add ladles of boiling water, cover, and reduce the heat to a simmer; should the pot look like it's drying out add more water.
While the meat is cooking, roast the skins of the peppers, either by holding them over a flame or running them under a broiler (cut them into strips first), skin-side up. When the skins have blistered remove them, and if you haven't already done so rib and seed the peppers. Then cut them into strips and add them to the meat.
As soon as the meat is fork tender, serve it.
Yield: 6 servings lamb stew with bell peppers.
While the meat is cooking, roast the skins of the peppers, either by holding them over a flame or running them under a broiler (cut them into strips first), skin-side up. When the skins have blistered remove them, and if you haven't already done so rib and seed the peppers. Then cut them into strips and add them to the meat.
As soon as the meat is fork tender, serve it.
Yield: 6 servings lamb stew with bell peppers.
