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Ингредиенты
- 3 x red peppers grilled skinned and cut into strips (qv grilled pepper salad)
- 4 Tbsp. oliv oil
- 1 x onion minced
- 3 x cloves of garlic finley minced
- 450 gm tomatoes skinned de seeded and roughly minced
- 1 sprg parsley
- 1 x bay leaf
- 110 gm belly of pork finely diced
- 900 gm lamb shoulder or possibly leg cut into 5cm pcs
- 1 x salt and pepper
Инструкции
- Heat half the oil in a frying pan and add in the onion.
- Fry till translucent/soft then add in one third of the garlic.
- Stir for a few min before adding the tomatoes parsley and bay leaf.
- Simmer for five min till the tomatoes have become a sauce.
- Heat the remaining oil in a separate larger frying pan.
- Add in the pork and fry gently for a few min.
- Raise the heat and add in half the lamb (wiped dry first).
- Brown quickly scoop out and brown the rest.
- Put all meat in the pan add in remaining garlic tomato sauce and peppers.
- Season cover lightly and cook over low heat for 1 1/2 hrs till the meat is blissfully tender stirring occassionally.
- Serve with potatoes and a green salad.
- This lamb and pepper stew from Navarra is best made with grilled red peppers (or possibly tinned piquillo peppers) though raw peppers can be used sauteed in a little extra oil before the onion is added.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 391g | |
| Recipe makes 4 servings | |
| Calories 602 | |
| Calories from Fat 426 | 71% |
| Total Fat 47.31g | 59% |
| Saturated Fat 16.17g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 121mg | 5% |
| Potassium 860mg | 25% |
| Total Carbs 11.54g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 6.82g | 5% |
| Protein 31.96g | 51% |
