Lamb casserole with peppers

Lamb casserole with peppers

Contessa Nera recipe Lamb peppers Ingredients800 g of boned lamb shoulder3 onions 2 garlic cloves2 leeks1 pepper1 yellow pepper1 tablespoon of tomato paste2 tablespoons of oil15 cl of dry rosť wine, pepper Preparation Cut the lamb shoulder into cubes. Peel the onions and slice them. Peel the garlic and chop it. Clean the leeks thoroughly under running water, then slice them. Wash the peppers and dry them, remove the seeds and cut them into strips. In a cast iron pot heat the oil over medium heat, add the onions, garlic and leeks and brown them for 5 minutes stirring. Add the cubes of lamb and brown them for 5 minutes, turning them often. Dilute the tomato paste with 15 cl of hot water and pour it into the pot with the wine, salt and pepper. Add the peppers, stir well and bring to a light boil. Cover the pot with the lid and cook over low heat for 40 minutes, adding a little hot water if necessary, if the sauce thickens too quickly. Correct the seasoning as much as necessary and serve with natural rice or steamed potatoes.



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