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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour boiling stock over dried anchos. | 2. Soak until soft, about 30 minutes. | 3. Place peppers and liquid in blender or food processor and puree until smooth. | 4. Set aside. | 5. Heat 3 tablespoons olive oil in a large skillet over medium-low heat. | 6. Add onions and cook until softened but not brown, 10 to 12 minutes. | 7. Stir in bell pepper strips and cook for 5 minutes, stirring. | 8. Cover, reduce heat to low, and cook until onions and peppers are very soft, about 15 minutes longer. Add a tablespoon of water from time to time if skillet looks too dry. | 9. Remove and set aside. | 10. Season lamb with salt. | 11. Dust lamb with flour. | 12. Heat remaining oil in a heavy 5-quart pot or Dutch oven over medium-high heat. Brown lamb in batches, about 5 minutes per batch. Remove and set aside. | 13. In the same pot, add the wine, remaining stock, tomatoes with their liquid, and reserved ancho puree. | 14. Bring to a boil over medium-high heat, stirring and scraping. | 15. Add onion mixture, stir to mix, and return meat to pot. | 16. Cover, reduce heat to low, and cook until lamb is tender, 1 1/2 to 1 3/4 hours. Stir often, as the stew tends to stick. | 17. Crush garlic and peppercorns into a paste. | 18. Add vinegar. | 19. Stir paste into stew. | 20. Cook until the flavors blend, 2-3 minutes. | 21. Garnish with minced parsley. | 22. Instead of cooking on the stovetop, you can braise this in a 325° oven, but you may have to add 1/2 cup more liquid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ancho chilies	3		seeded chopped	-	-	-	-
chicken stock	1	cup	boiling	86.4	8.472000000000001	6.047999999999999	2.88
extra virgin olive oil	5	tablespoons	divided	-	-	-	-
onion	3		chopped	180.0	42.03	4.95	0.45
red bell pepper	2		cut	-	-	-	-
water				-	-	-	-
lamb shoulder	2 1/2		boned cut	2993.76	0.0	188.0172	243.243
salt				-	-	-	-
flour				-	-	-	-
white wine	1/2	cup		-	-	-	-
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
tomato	3/4	cup	canned chopped undrained	31.05	6.885	1.62	0.27
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
black peppercorn	1	teaspoon		-	-	-	-
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
parsley	3	tablespoons	minced	4.104	0.7216	0.3386	0.0901

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.