Italian Braised Lamb with peppers
Italian Braised Lamb with peppers. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…
- 650 g halal-certified boneless lamb leg
- 25 ml olive oil
- 150 g onion
- 100 g carrots
- 100 g celery
- 8 g garlic
- 15 g parsley
- 4 g salt
- 1 g black pepper
- 500 ml water
- 120 g red bell pepper
- Remove the seeds and dice the pepper to 1 cm. Cut lamb into 3 cm pieces; chop onion, celery, carrots and garlic.
- Heat oil and brown lamb for 6 minutes. Add onion, celery, carrots and garlic; cook for 6 minutes.
- Add water, salt and pepper. Cover and simmer gently for 70–80 minutes, adding hot water when necessary.
- Add the variation vegetables and cook 12–15 minutes until tender. Lamb should be fork-tender and these small pieces heated to at least 74 °C. Add parsley and serve four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: FiveRings (talk) — Wikimedia Commons, CC BY 3.0. Source: https://commons.wikimedia.org/wiki/File:Lamb-stew.jpg Licence: https://creativecommons.org/licenses/by/3.0 Resized and converted to JPEG; no crop. Lamb stew with leeks, lentils and carrots; this Italian-book adaptation uses a different vegetable mixture.
Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Italian Braised Lamb.