Lamb Stew
Ingredients
- Ingredients
- 600 grams lamb (from the leg)
- 2 Red Bell pepper
- 1 large onion
- 2 Celery
- 3 Tbsps chopped parsley
- ½ tsp chili peppers (crushed)
- ½ tsp Ground cinnamon
- 2 garlic cloves
- 125 milliliters Red wine
- 125 milliliters Beef broth
- 1 Tbsp Tomato paste
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- Pastry flour
- 4 large Tomatoes
- 200 grams Fusilli
- 1 tsp butter
Preparation steps
Cut lamb into 2 cm (approximately 3/4 inch) cubes. Peel and chop onion. Rinse celery and cut into thin slices. Peel and halve garlic. Heat oil in a Dutch oven and saute onion, celery and garlic while stirring. Fry lamb in portions, moving around vigorously. Season with salt, pepper and crushed chile and dust with a level tablespoon of flour. Stir until mixture becomes colorful, then deglaze with broth, stir well, cover and let smoothly simmer for 1 hour.
In the meantime, rinse, halve, seed and dice bell peppers. Stir in peppers and wine after about 30 minutes' cooking time. Add tomato paste and cinnamon then braise until finished (uncovered, so sauce boils down smoothly.) Season again with salt and pepper. Stir in parsley just before serving.
Cook fusilli in plenty of salted water until al dente and drain. Stir in butter. Rinse and core tomatoes. Fill lamb stew into hollowed-out tomatos and immediately serve with fusilli on plates.
