30 May LAMB STEW WITH RED AND YELLOW BELL PEPPERS
½ cup duck fat or first pressed olive oil
3 lbs lamb shoulder, boneless, trimmed and cut into large pieces
2 orange bell peppers, seeded and cut into large strips
2 red bell peppers, seeded and cut into large strips
2 red onions, coarsely sliced
1/4 cup roasted garlic
½ cup red wine
5 sprigs fresh thyme
2 tomatoes, peeled, seeded, and coarsely chopped
sea salt and fresh pepper to taste
Heat 2 tbsp of duck fat or olive oil in a large, heavy pan. Cook the pieces of lamb, a few at the time, until browned all over, adding more duck fat or olive oil if necessary. Transfer the lamb to a dish., then add to the pan the remainder of duck fat or olive oil, the bell peppers, onions, garlic.
Cook gently until the onions start to brown, approximately 15 minutes.
Return the meat to the pan, together with any juices that have run out. Add the wine and simmer for 5 minutes, then add the thyme and tomato and season. Stir everything once, cover the pan, and simmer for 11/2 hours.
Check the meat after 45 minutes and, if then is too much liquid, simmer, uncovered, for the last 15 minutes, or ladle off the juices and reduce by simmering in a shallow pan until syrupy.
Remove the sprigs of thyme and serve with steamed potatoes.