Posted 19 April 2003 - 07:57 PM
Thank you, Marina, for participating in this Q&A.
Posted 24 April 2003 - 05:46 PM
My book contains a recipe for Aragon Lamb Roasted with White Wine and Herbs, and a Marinated Leg of Lamb with Anchovies and Garlic, but it does not contain the recipe for this lamb stew. However, I can tell you that the versions I have seen contain anywhere from 2 to 3 pounds of lamb, a few slices of bacon or ham, 1or 2 onions, 1 or 2 garlic cloves, 4 to 6 tomatoes (or one pound), 2 large red bell peppers or several more small piquillo peppers, 1 bay leaf, 1 or 2 pinches of cayenne pepper, and sometimes 1 teaspoon of paprika. If covered and cooked over low heat, this dish requires no additional liquid. Nonetheless some recipes add 1/2 to 1 cup of red wine and 1 cup of vegetable or beef stock.