Lamb and Roasted Red Pepper Ragout (from Spain and the World Table) Marinate 4 pounds lamb stew meat with 3 tbsp spanish sweet paprika, 2 1/2 tsp cumin, 1 finely crumbled bay leaf, 2/3 cup olive oil, 2/3 white wine, zest of 1/3 lemon, 1/2 salt, 1/2 tsp pepper overnight. Heat 1 tbsp olive oil and brown the meat in batches. Pour off all but 1 tbsp of fat between batches. Add browned meat to soup pot. Then deglaze pan with 2/3 cup white wine and add to soup pot. Meanwhile in a different pan, heat 1/4 cup olive oil. Add 4 cups chopped onions. Cook about 10 minutes, until translucent. Add 2 1/2 tbsp smoked parika, 2 1/2 tsp ground cumin, 3 tbsp finely minced garlic (whole head). Cook until it starts to stick. Add 2 tsp salt and 1 tsp pepper. Add to soup pot. Deglaze the pan with 1/2 cup chicken broth and add to pan. Add another 1 1/2 cups chicken broth, 2 tbsp lemon juice, 1 tsp lemon zest to soup pot. Simmer, covered for about an hour. Rinse 2 jars roasted red pepper and dice. Add to pot and cook another 30 minutes. You can now add salt, pepper, and lemon juice to taste. Add 8 tsp chopped parlsey. (we forgot) |
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