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

52 thoughts on “Lamb Stew with Onions and Mini Peppers

  1. Sandhya says:

    Ronit,
    What a spectacular dish with such an amazing combination of flavors! I am crazy about lamb dishes and have book marked this to try soon.I got some mini peppers this week too- love their flavor and color.

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Sheryl, I’m glad you liked the dish. It indeed turned out perfect for this time of the year.
      I remember the discussion we had about menu planning and such a dish is what I mentioned. Preparing dishes ahead makes for much more enjoyable entertaining experience. :)

      Like

  2. anyone4curryandotherthings says:

    Ronit – wow! sorry for this “teenager language” but this is a perfect word for me to express my joy to see this stew here. Whereever I have lived in the world, tropics or not, a stew-pot was always on the go. And I agree with you, the bones add tremendously to the final flavour – in fact JS will not have any kind of stew without bones and ‘my’ butcher in our Hypermarket is used to us always taking away 1/2 kg of beef, veal or mutton bones. Pictures are lovely, too – very colourful and inviting. Thanks and hugs, Carina

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Carina, for your lovely enthusiastic comment!
      I love stews and was eagerly waiting for the weather to cool down a bit, to start making them. I came up with this lighter version because it was still not cold enough, but I’ve had enough with waiting!
      Totally with you on the bones issue -they add so much flavor. I’m now waiting for some colder days to prepare a decent Ossobuco, and have some stewed bone marrow on crusty bread. Primal and amazing! :)

      Like

  3. judilyn says:

    Looks delicious! Can pork be substituted? Yesterday did up a huge sliced pork roast by browning the chops in the cast iron skillet, and then into two Crock-Pots for a bit over an hour. They are in the freezer awaiting inspiration.

    Sautéed four onions in the skillet, then into the resultant broth from the chops. Now I have a bunch of side dishes of onions, onion soup concentrate, and a bunch of delicious broth.

    Love those mini peppers. This week red peppers are 3/$.99, but when they are more expensive, the mini ones are a great substitute. They keep well (with the Fresh Paper) and add color and flavor.

    Virtual hugs,

    Judie

    Liked by 1 person

  4. Loretta says:

    Oh what a wonderful sight for sore eyes! Love this flavorful lamb stew Ronit. I just love lamb cooked this way, it sure retained its colors and I can only imagine the flavors. It has gotten considerably cooler here, a bit of a shock to the system actually since we were in the 90’s all through the summer. So your dish has inspired me to cook some comforting dishes, and lamb will definitely be first :)

    Liked by 1 person

  5. ChgoJohn says:

    Such a colorful dish and great way to welcome fall, Ronit. I do enjoy this time of year and lamb is a frequent main on my table. Never prepared a stew that included mini-peppers. though. I need to do something about that. Thanks for the inspiration.

    Liked by 1 person

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