INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 325 degrees F.
2. Trim any excess fat from the meat and pat dry with paper towels. Season
lightly with salt and pepper.
3. In a large flameproof casserole, heat 3 Tbsp. of the olive oil over
moderate heat. Add the lamb in 2 or 3 batches and cook, turning, until
browned all over, 5 to 7 min. per batch. As it browns, remove the meat to a
plate.
4. Pour the wine into the pan and bring to a boil, scraping up any brown
bits from the bottom of the pan with a wooden spoon. Add the onions, stock,
soy sauce, bay leaves, paprika, thyme, tomato, lemon juice, and mint. Bring
to a boil. Return the lamb to the casserole along with any juices that have
collected on the plate. Cover and transfer to the oven. Bake 45 min., or
until the lamb and onions are tender.
5. Meanwhile, in a large skillet, heat the remaining 1 Tbsp. olive oil. Add
the bell peppers and saute over moderately high heat, stirring frequently,
until they are crisp-tender, about 4 min. If you make the stew ahead, set a
side the lamb and peppers separately.
6. To serve, reheat the lamb ragout if necessary. Remove and discard the
bay leaf. Stir in the peppers and transfer to a deep platter or large
shallow serving bowl. Sprinkle the fresh basil over the top.
7. This stew reheats nicely after a day or two in the refrigerator. Stored
in a tightly closed container, it can be frozen for up to 6 months, but it
will be better if you can add the peppers at the end.
Copyright credit: 1995 by Susan Wyler © 1996 Lifetime Entertainment
Services. All rights reserved.
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