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4 to 8
Easy
By Fred Plotkin
Published 2001
This is a basic but tasty stew, a sort of lamb goulash, that I have tasted in Trieste, Istria, and Croatia. It is most delicate with chunks of spring lamb, and heartier with mutton in winter.
Combine the lamb, red and green peppers, onions, potatoes, tomatoes, wine, olive oil, and a little salt and pepper to taste in a deep, heavy-bottomed pot. Traditionally it will be entirely made of copper or at least be copper-clad, but use any pot you have that conducts heat evenly. Give the ingredients a gentle stir just to assure they are well blended.
The traditional preparation woul