Marinate the lamb overnight in 1 cup of the red wine.
Place the chile peppers in a small pan and cover with water. Bring to a boil and simmer 10 mins. Remove from heat, cover and let steep 30 mins. Drain peppers, stem and seed them. Place peppers in a blender or food processor and puree.
Remove meat from marinade and reserve liquid.
In a skillet, heat 2 Tbl. olive oil over medium heat. Sauté the garlic
and onions until soft, about 15 mins. Remove to a heavy bottomed stewing pot.
In the skillet, heat another 2 Tbl. olive oil and brown the meat on all sides,
in batches, and add to stew pot.
Place 1 1/2 cups red wine in the skillet, and over medium heat simmer for about
5 mins. to deglaze and reduce liquid. Add wine to the meat along with the pureed
peppers, the marinade liquid, the stock, paprika and salt. Bring just to a boil,
reduce heat and simmer for about 1 1/2 hours. Meat should be very tender.
Serve with Saffron Rice Pilaf.
Serves 6-8
Note: These tender chunks of lamb also make a great appetizer either rolled up in a tender lettuce leaf or toothpicked from a chafing dish.
Saffron Rice Pilaf
1 cup chopped onion
3 Tbl. olive oil
2 cups long-grain white or basmati rice
1/8 tsp. (.125 gram) powdered saffron
4 cups chicken stock
1/2 tsp. salt
In a heavy saucepan, saute the onion in the olive oil for 5 minutes.
Add the rice and saffron. Stir to coat rice and continue cooking for 5 minutes,
stirring often. Add the stock and the salt. Bring to a boil. Reduce heat to
lowest setting, cover and cook for about 20 minutes, or until rice is tender.
Wine Reccomendation:
2000 Terre Rouge Mourvedre
The smokiness of the wine pairs great with the rich chili and paprika flavors.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge