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🍷 Red Wine Braised Lamb (Stovetop Recipe)
Ingredients:
Lamb (cut into chunks)
1 Onion, chopped
Garlic cloves, minced
1 Green bell pepper (Aji), chopped
1 tbsp Tomato paste
Red wine (dry)
Beef broth
Spices & Herbs:
Cumin
Thyme
Bay leaf (Laurel)
Salt & Black Pepper
Instructions:
Season & Sear: Season the lamb pieces generously with salt and pepper. Sear them in the pot (cazuela) with a little oil until browned on all sides. Remove and set aside.
The Base: In the same pot, sauté the onion, green pepper, and garlic until soft. Add the tomato paste and cook for a minute to intensify the flavor. Add the cumin.
Deglaze & Simmer: Pour in the red wine to deglaze the pot (scrape the bottom!). Return the lamb to the pot. Add the beef broth until the meat is covered. Add the thyme and bay leaf.
Slow Cook: Cover the pot and simmer on low heat on the stove for approx. 2 hours, or until the meat is tender.
The Secret Step (The Sauce): Remove the meat from the pot. Strain the liquid through a sieve to remove the vegetables and herbs.
Reduce: Return the clean liquid to the pot and simmer on medium-high heat until it reduces and becomes a thick, glossy sauce.
Finish: Coat the lamb in the reduced sauce and serve.