David's Spanish lamb and red pepper stew | Elsewhere by Graham Reid

Name: David's Spanish lamb and red pepper stew | Elsewhere by Graham Reid
Ingredients: I kg, or a little more, of lean lamb. Cheaper cuts are ideal, just make sure it’s thick enough to cut into pieces a little smaller than an ice cube.; Good olive oil for frying.; 1 large, or two medium, red capsicum, the brightest and glossiest you can find.; 6 cloves of garlic, chopped. Don’t use that rubbish from China, pay extra and buy local.; One small onion, thinly sliced.; About 300ml of good stock – chicken, light beef or vegetable.; Parsley, salt and black pepper.

www.elsewhere.co.nz

David says this is a deliciously simple recipe that can withstand a few variances in the amount of ingredients used, the only caution being that you use very good quality paprika. The Spanish brand...

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Ingredients

I kg, or a little more, of lean lamb. Cheaper cuts are ideal, just make sure it’s thick enough to cut into pieces a little smaller than an ice cube.
Good olive oil for frying.
1 large, or two medium, red capsicum, the brightest and glossiest you can find.
6 cloves of garlic, chopped. Don’t use that rubbish from China, pay extra and buy local.
One small onion, thinly sliced.
About 300ml of good stock – chicken, light beef or vegetable.
Parsley, salt and black pepper.