James's Basque Lamb Stew
For Basque chili and herb rub:
1 tsp chili powder
1 tbl paprika, preferably sweet Hungarian
1 tsp dried oregano or thyme
2 tsp salt
1/4 tsp freshly ground black pepper
For lamb:
3 x -4 pounds lamb stew meat from the neck, shoulder or leg, with or
without
bones, cut into 2 inch pieces
1 x fire-roasted red bell pepper or 2 canned or bottled red peppers or
pimientos
2 tbs red wine vinegar
2 tbs olive oil
1 med onion, chopped
6 x garlic cloves, chopped
1 x fire-roasted mild green chili, such as Anaheim, chopped, or 1/4 cup
chopped
canned green chilies
2 x bay leaves
About 1 cup red wine
About 1 cup beef stock
Salt and freshly ground black pepper
Method :
To make rub: Mix rub ingredients in a small bowl. Put meat in a zipper-lock bag
or a bowl, add rub, and toss to coat thoroughly. Marinate meat for up to 2 hours
at room temperature or overnight, covered if necessary, in refrigerator.
If meat has been refrigerated, bring it to room temperature before cooking.
In a blender or food processor, blend red pepper and vinegar to a puree. Set
aside.
In a large skillet or heavy pot, heat olive oil over medium-high heat. Brown
lamb on all sides, stirring often, about 10 minutes. Remove lamb and pour off
all but about 2 tablespoons of fat from pan. Reduce heat to medium and saute
onion, garlic, and green chili, stirring often, for about 5 minutes. Add lamb,
pureed red peppers, bay leaves, wine, and stock; reduce heat to a simmer, and
cook, uncovered, for about 1 1/2 hours, or until meat is tender. Stir once in a
while and add more wine or stock if necessary; the liquid should barely cover
the meat.
Remove meat with a slotted spoon and set aside. Degrease sauce and reduce it
over high heat to thicken slightly. It can still be a bit on the soupy side.
Remove and discard bay leaves. Taste and add salt and pepper as needed. Return
meat to pan to warm through, then serve.
Boats in the harbor are safe, but that is not what they are meant
for.
- Zig Ziglar