Lamb with Red Peppers and Rioja

Name: Lamb with Red Peppers and Rioja
Yield: Serves four
Cuisine: Spanish
Ingredients: 3 red (bell) peppers, halved and seeded; 2 thyme sprigs; 2 bay leaves; 150 ml/¼ pint/⅔ cup lamb stock; bay leaves and thyme sprigs, to garnish (optional); bay leaves and thyme sprigs, to garnish (optional); salt and ground black pepper; salt and ground black pepper; 2 red onions, sliced; 60 ml/4 tbsp olive oil; 1 kg/2¼ lb lean lamb, cubed; 15 ml/1 tbsp plain (all-purpose) flour; 400 ml/14 fl oz/1⅔ cups red Rioja; 1.5 ml/¼ tsp ground cloves; 10 ml/2 tsp paprika; 4 garlic cloves, sliced

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

World-famous for its red wine, Rioja also produces excellent red peppers. It even has a red pepper fair, at lodoso, every year. Together they give this lamb stew a lovely rich flavour. Boiled potatoes make a very good accompaniment.

Ingredients

15 ml/1 tbsp plain (all-purpose) flour
1 kg/2¼

Europe
Spain
Lodoso
La Rioja
Main course

Method

Preheat the oven to 160°C/325°F/Gas 3. Season the flour, add the lamb and toss lightly to coat.
Heat the oil in a frying pan and fry the lamb until browned. Transfer to an ovenproof dish. Fry the onions and garlic until soft. Add to the meat.

Ingredients

Method

Photos