Serves: 4
Total Calories: 821
1 In a large casserole dish or Dutch oven, heat the oil over medium heat. Pat the lamb dry. Add just enough lamb to the pan as will fit comfortably in a single layer. Cook, stirring, until browned on all sides, about 20 minutes. Transfer the browned lamb to a plate. Continue cooking the remaining lamb in the same way. Sprinkle the meat all over with the salt and pepper.
2 When all the meat has been browned, spoon off excess fat. Add the wine to the pot and stir well, scraping up the browned bits. Bring to a simmer.
3 Return the lamb to the pot. Stir in the onions, peppers, and tomatoes. Reduce heat to low. Cover the pot and cook for 11/2 hours or until the meat is very tender. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lamb and Pepper Stew recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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