26 Jul LAMB STEW IN CAZUELA
3 tbsp olive oil
3 cups julienned onion (2 medium onions)
2 lbs boneless lamb, cut into 1-1/2 -inch pieces
1/2 cup fresh flat-leaf parsley
2 tsp sweet pimenton
3 tbsp roasted garlic purée
1 cup dry white wine
1 cup lamb or chicken broth
1 tsp sea salt
Freshly ground black pepper
3 bay leaves
2 carrots, quartered
1 lb potatoes, peeled cut into 1-inch pieces
2 cups fresh or frozen peas
2 tbsp chopped fresh mint
-Heat the oil in a cazuela or stew pot over medium-heat and sauté the onion until softened, 5 minutes. Add the lamb and sauté for 4 minutes longer.
-Place the parsley, pimenton, garlic, and wine in a blender and purée the mixture. Add to the lamb with the broth, salt, pepper to taste, bay leaves, and carrots. Bring to a boil, reduce the heat, and simmer, covered, until the meat is tender, about 1 hour.
-Add the potatoes. If you are using large fresh peas, add them now. If using frozen peas or tiny fresh peas, add them the last 5 minutes of cooking. Simmer until the potatoes are tender, about 25 minutes.
-Remove the cazuela from the heat and allow to stand for 8 to 10 minutes before serving. Sprinkle with mint.