Eastern European Lamb Chile
Recipe GLPRb9fb949c033ea6
A hearty Eastern European stew featuring tender braised lamb shoulder with a medley of fresh peppers, onions, and garlic, enriched with Hungarian paprika and simmered until the meat is melt-in-your-mouth tender. White kidney beans are stirred in at the end, and the dish is finished with a dollop of cool sour cream and fresh scallions.
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Ingredients
2 tablespoons lard or bacon fat
2 pounds lamb shoulder, cut into 1-inch cubes
1 large onion, minced
2 cloves garlic, crushed
1 red bell pepper, cored, seeded, and diced
1 yellow bell pepper, cored, seeded, and diced
1 green bell pepper, cored, seeded, and diced
2 Hungarian hot peppers, cored, seeded, and diced
Salt and freshly ground black pepper to taste
1 (12-ounce) can diced tomatoes with juice
4 tablespoons Hungarian paprika
1 quart lamb or chicken stock
1/2 pound cooked white kidney beans
1 cup sour cream
1 bunch scallions, thinly sliced for garnish
Directions
Heat the lard or bacon fat in a large stockpot over medium-high heat until shimmering. Working in batches if needed to avoid crowding, add the cubed lamb and brown on all sides, approximately 8–10 minutes per batch. Transfer the browned lamb to a plate and set aside.
Reduce the heat to low. Add the minced onion, crushed garlic, red bell pepper, yellow bell pepper, green bell pepper, and Hungarian hot peppers to the pot. Season lightly with salt and black pepper. Sweat the vegetables uncovered for about 5 minutes, stirring occasionally, until they begin to release their moisture and soften.
Return the reserved browned lamb to the pot. Add the canned tomatoes with their juice and the paprika. Stir well to combine and simmer gently for 10 minutes to allow the paprika to bloom and flavors to meld.
Pour in the lamb or chicken stock and bring to a simmer. Reduce the heat to low and cover the pot partially. Simmer gently for approximately 3 hours, stirring occasionally, until the lamb is very tender and nearly falling apart.
Stir in the cooked white kidney beans and warm through for 5 minutes. Taste and adjust the seasoning with additional salt and black pepper as needed.
Ladle the stew into bowls. Top each serving with approximately 1 tablespoon of sour cream and garnish with thinly sliced scallions. Serve hot.
