Lamb Stew with I Bell peppers
Spezzatino di Agnello con I Peperoni
Tender lamb stew with bell peppers, tomato and white wine, complemented by the scent of parsley.
Lamb stew with bell peppers it's a main course warm and substantial, suitable for a lunch or dinner where you want to bring to the table a preparation rich in aromas and flavours pan juicesThe meat, lightly floured and browned, develops a golden surface that harmonizes with the sweetness of the bell peppers and with the balanced acidity of the tomato. White wine helps make the seasoning more aromatic, while the prolonged cooking brings the ingredients together in a thick and enveloping sauce. The region indicated for this recipe is omitted. The result is a stew with a soft texture, with lamb pieces well coated in the sauce and bell peppers Tender yet still recognizable. The parsley added at the end adds a fresh, green note, complementing the dish's bold character.
Instructions
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7 steps · natural Italian voice
Prepare lamb and vegetables
Cut the bell peppers, already washed, into thin strips and prepare the garlic and onion. Dry the lamb pieces, then lightly flour them and shake off the excess: the flour should form a thin layer, without creating a thick layer that weighs down the pan juices.
Brown the lamb
Pour the olive oil into a skillet and heat it, then add the floured lamb pieces. Brown them on all sides until evenly browned. Keep a lively but careful cooking, avoiding burning the flour. When the meat is golden brown, temporarily transfer it to a plate.
Gently sauté the bell peppers
15 minPut in the same skillet the bell peppers into thin strips, garlic and onion. Do them gently sauté for about 15 minutes, stirring regularly to distribute the heat and collect the flavorful residue left by the lamb. Continue until the bell peppers they are softened and the soffritto It is fragrant, without letting the garlic or onion take on excessive color.
Gather the ingredients
Transfer the browned lamb to a saucepan and add the bell peppers Sauté the vegetables in their juices. Season with salt and pepper, then cook for a few minutes over medium heat. Stir gently: the seasoning should coat the meat and vegetables, developing a uniform aroma before adding the wine.
Deglaze with wine
Pour the white wine into the saucepan and let it evaporate over high heat. Wait until the alcoholic smell has faded and the stock has become more concentrated, without abundant liquid and without the pungent aromas of raw wine. Stir once to loosen the flavorful browning from the stock.
Cook in tomato sauce
40 minAdd the canned whole peeled tomatoes Cut into small pieces and continue cooking for about 40 minutes. Maintain a gentle, steady boil, stirring occasionally to prevent the bottom from sticking. The stew is ready when the sauce appears thicker, the lamb is tender and the bell peppers they are well cooked and integrated into the seasoning.
Complete and serve
Chop the parsley and sprinkle it over the stew just before serving. Serve the dish hot, making sure the sauce is well coated and the parsley retains its fresh aroma. Divide the meat into each serving. bell peppers and tomato in a balanced way.
Chef's Tips
The editorial team recommends lightly flouring the lamb and browning it until golden brown, so the meat retains its juices better while cooking in the tomato sauce.
Ingredients
- Ingredients for 4 people
- (2.2 lb) 1 kg lamb pieces
- (17.64 oz) 500 g of bell peppers
- 1 dl of olive oil 1 garlic,
- 1 onion
- 2 dl of white wine
- (7.05 oz) 200 g of canned whole peeled tomatoes 1 handful of chopped parsley, chopped into small pieces, flour
- salt and pepper
⚠️ Automatic ingredient-based detection. Always check product labels.
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