Lamb Stew with Ñora Peppers
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Lamb stew is typically a slam-dunk for me: I brown chunks of lamb in a big pot; throw in cut-up onions, carrots, potatoes, and green beans; add broth, salt, and pepper: and cook until done. Good, solid food, but more than a little predictable.
Recently I was led to an interestingly different sort of lamb stew by a chance discovery in my pantry. Way in the back of a shelf I found a small bag holding a pair of dried ñora peppers.
Ingredients
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chunks of lamb
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cut-up onions
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carrots
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potatoes
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green beans
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broth, salt, and pepper
Directions
- To begin, I cored and seeded the peppers and cooked them along with the whole garlic cloves in olive oil for just two minutes.
I added the lamb pieces, salt and pepper, and sauteed until the meat was lightly browned.
Then I covered the pot and – with no liquid in it at all – let it cook very gently for half an hour, letting the lamb imbue itself with the other flavors. At that point the ñoras and garlics had to be taken out, mashed to a paste, and stirred back into the pot, along with white wine and broth.
Finally, in went the potatoes, to cook with the lamb and absorb its seasonings for another half hour.
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