Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 2.5 lbs boneless lamb
- 1 yellow onion
- 2 carrots
- 2 – 2 1/2 cups white wine
- 3 Tbsp virgin olive oil
- 1 Tbsp Spanish sweet paprika
- 1 bay leaf
- 1 Tbsp unbleached white flour
- 2 cups beef broth
- 1 sprig fresh parsley
- 1 sprig fresh rosemary
- 4 large cloves garlic
- 1 roasted red pepper
- 1 Tbsp virgin Spanish olive oil
- 2 cups white rice
- 4 cups water
This lamb stew recipe makes 5-6 servings.
Cut the lamb into pieces approximately 1.5-inch square. Peel and finely chop the onion. Peel and chop carrot into small pieces, approximately 1/4-inch in size. Set onion and carrots aside for later.
Peel the garlic. Pour the virgin olive oil into a large, heavy-bottomed frying pan on medium heat. When hot, place garlic cloves in pan and sauté them whole. Remove cloves and set aside.
In the same oil, place lamb, onion, carrots and bay leaf in pan and sauté until lamb is browned on all sides. Sprinkle paprika over mixture and add 2 cups of wine. Stir and cook on medium for 5-7 minutes so liquid is reduced a bit.
Sprinkle the flour into the pan and mix into the pan and cook about 10 minutes. Add the beef broth and cook uncovered for 30 minutes.
While the lamb is cooking, prepare the majado or mash. Slice the roasted red pepper. Place pepper slices and roasted garlic in a food processor with a few tablespoons of liquid from the stew and 2 tablespoons of olive oil. Whirl in processor until smooth. After stew has cooked for 30 minutes, add the majado to the pan and mix thoroughly. Continue to cook for 10 minutes more.
Pour water into a medium sauce pan and boil. When the water has begun to boil, add the rice and cook until rice is done, then drain. Pour a couple tablespoons of oil in a frying pan and heat on medium. When oil is warm, add the rice and stir, coating the rice on oil. Quick fry the rice.
Serve rice, lamb and sauce together.