Spanish-style Lamb Stew with Roasted Red Peppers Recipe – Sunset Magazine

Ingredients

• 3 pounds lamb shoulder, fat trimmed and cut into 1 1/2-in. chunks, or other lamb stew meat
• Salt and freshly ground black pepper
• About 1 tbsp. olive oil
• 1 medium onion, chopped
• 2 tablespoons minced garlic
• 2 tablespoons paprika
• 2 teaspoons ground cumin
• 1 cup Syrah or other dry red wine
• About 1 1/2 cups reduced-sodium beef broth
• 3 tablespoons tomato paste
• 3 red bell peppers, halved, stemmed, and seeded
• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons chopped pitted kalamata olives
• 3 tablespoons chopped drained capers