Lamb Stew with Onions and Mini Peppers Ronit Penso

Lamb Stew with Onions and Mini Peppers

Lamb Stew with Onions and Mini Peppers Ronit Penso

The weather is cooling down and the time for heavier dishes is almost here. However, it’s still not the time for very heavy dishes, so here is an easy to assemble solution.
In this stew, the lamb is not coated with flour and is braised in a fairly light sauce, that relies mostly on onions, peppers, cilantro and light tomato sauce for flavor. The gentle cooking and braising keep the shape and color of the vegetables, while the meat is tender and falls off the bones.
All this creates a perfect dish for the fall. I’m sure you’ll agree once you’ll try it.

Notes:
* Since mini peppers have delicate skin, removing the skin is not necessary. I cut them into large pieces, so that they will keep their shape.
* I’ve used my quick and homemade cherry tomatoes sauce (find the recipe HERE), which is light and has natural sweetness to it. If you’re using store bought sauce, use one that is mildly flavored and not too chunky
* This dish is perfect for easy entertaining, as it can be made a day in advance. In fact, the flavor will be even better. Keep in the fridge in a tightly covered pot and bring to room temperature before reheating gently on medium-low heat.

Makes: 2-4
Prep time: 20 minutes
Cooking time: 2 hours
Ingredients:
2 Tbs olive oil
2 large sweet onions, sliced thick
2 tsp salt
½ tsp freshly ground black pepper
½ tsp paprika
¼ tsp Cayenne
2.2 lbs (1 kg) lamb shoulder, bone in
12-14 mini peppers, halved, seeds removed
1 cup fruity white wine
1 cup beef stock
1 Tbs honey (preferably orange blossom)
½ cup cilantro, roughly chopped + for serving
1 cup tomato sauce (see notes)

1. Heat the oil in a large shallow pot over medium-high heat. Add the onions, salt, pepper, paprika and Cayenne. Mix and sauté until the onions start to soften. With a spatula, push them to one side of the pot and add the lamb. Fry the lamb for 2-3 minutes on each side, until lightly browned. Spread the onions all over the pot and place the lamb on top. Add the peppers and mix gently. Add the white wine, beef stock and honey and top with cilantro and tomato sauce. Cover the pot and bring to the boil, tilling the pot gently to mix the ingredients. Cook for 10 minutes and lower the heat to medium-low. Cook for 15 minutes.
Lamb Stew with Onions and Mini Peppers Ronit Penso Lamb Stew with Onions and Mini Peppers Ronit Penso Lamb Stew with Onions and Mini Peppers Ronit Penso Lamb Stew with Onions and Mini Peppers Ronit Penso
2. Meanwhile, preheat the oven to 200F (93C). Place the covered pot in the oven and braise for 1 hour. Uncover the pot, taste and adjust seasoning, if needed. Place the uncovered pot back in the oven for half an hour. 
3. At this point the stew can be served immediately, but it will taste even better if kept in the fridge overnight and reheated gently the following day.
Lamb Stew with Onions and Mini Peppers Ronit Penso Lamb Stew with Onions and Mini Peppers Ronit Penso Lamb Stew with Onions and Mini Peppers Ronit Penso

Figs and Almonds Cake Ronit Penso

Figs and Almonds Cake

Figs and Almonds Cake Ronit PensoAnyone who tried fresh figs in any Mediterranean country is likely to be a bit disappointed with American figs. I’m not sure why exactly, but they never taste the same. Since I’m a big fig fan, this is not to say I’ve stopped trying. Whenever I see reasonable looking figs, which is not very often, I buy them and hope this time it’s going to be different. Continue reading

Caponata Ronit Penso

Caponata

Caponata Ronit Penso

When I’ve found some ripe tomatoes, eggplants and peppers at the farm stand, I’ve decided it’s time to prepare a nice batch of Caponata – a tasty sweet and sour Sicilian eggplant dish.
Caponata is wonderful as a side dish, especially with fish and seafood, but also with chicken and other meats. It is also wonderful as a topping for Crostini, and can also be served as a dip, with crackers or toasted points. Continue reading

Multi Grain Focaccia with Grapes and Rosemary Ronit Penso

Multi Grain Focaccia with Grapes and Rosemary

Multi Grain Focaccia with Grapes and Rosemary Ronit PensoThis tasty, summery focaccia comes from Tuscany, and is believed to have Etruscan origins.
From the first time I’ve tried this unique bread, I loved how the taste of the sweet and slightly acidic grapes, combined with the saltiness of the bread and the wonderful aroma from the rosemary, were just perfect together. Continue reading

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Skirt Steak with Green Tahini and Spicy Eggplant Salad

As I’m planning to prepare this dish again today, I thought it would be a good idea to re-post the recipe, which was posted in the early days of the blog, for those of you who might have missed it.
I’m sure that even those of you who already saw the recipe, will enjoy this tasty remainder.
See you next week with a new recipe!

Tasty Eats

Skirt steak green tahini Ronit PensoHere is a “mix and match” type of lunch or dinner, which is great for easy summer entertainment: place all the components on a big tray and let your guests fill their pita bread as they wish.
The skirt steak is a wonderful, juicy cut, with a pronounced meaty flavor. It cooks very quickly and evenly. Served with green Tahini dressing, eggplant salad and some fresh cherry tomatoes, it makes for a colorful, fresh dinner.
The green Tahini dressing and eggplant salad can be prepared in advance, so all you need is to roast the skirt steak just before serving.
If you can’t find skirt steak, or prefer a chicken option, boneless, skinless chicken thighs can be used instead. Whatever options you may choose, I’m sure you’ll enjoy these bold, tasty flavors.

The skirt steak
Calculate about 4-5oz (120-150 grams) clean skirt steak per person. Bring to room temperature and…

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Caesar Salad Ronit Penso

Caesar Salad

Caesar Salad Ronit PensoCaesar salad became an American classic salad almost one hundred years ago, though it was actually created in Tijuana Mexico by Caesar Cardini, an Italian-American restaurateur. The combination of fresh Romaine lettuce leaves with a dressing made of coddled egg, garlic, Worcester sauce, Parmesan cheese and olive oil, was original and fresh, and the salad became known world wide. Continue reading