Inspired by Lidia Batianich
2 T olive oil
1 1/5 pounds lamb stew meat
Salt and pepper to taste
1 ½ ounces thick sliced pancetta
3 cloves garlic
1 generous teaspoon paprika
1 generous teaspoon dried oregano
1 t ground cumin
1-28ounce can crushed fire roasted tomatoes
1 C red wine
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
2 russet potatoes, peeled and cut into 1-inch pieces
More salt and pepper to taste
Place a large heavy (enameled cast iron is best) Dutch oven pot over a medium high heat, while the pot is getting hot, season the lamb with salt and pepper. Once the pot is hot, add the olive oil, and the lamb and brown the lamb on all sides. Remove the lamb from the pot.
While the lamb is browning, combine the pancetta and garlic in a food processor and process until it is a smooth paste. Once the lamb has been removed from the pot, add the pancetta puree and cook until melted and add the lamb back to the pot.
Add the paprika, oregano, and cumin and stir to coat lamb. Add the tomatoes and red wine and bring to a boil, reduce to a simmer, cover and simmer 45 minutes. Remove the lid, add the bell peppers and potato, add water if necessary, the liquid should almost cover all the vegetables. Bring to a boil, reduce to a simmer, cover and cook an additional 45 minutes or until the potatoes are tender.
Allow to rest about 20 minutes before serving, this helps the flavors develop. Or if you can, make this the day before you plan to serve it, anything with tomato sauce gets better the next day (with the exception of pizza).
Tip: Coarsely slice the pancetta and garlic clove before pureeing, this will help the food processor puree it faster.
Serves 6
