Paprika and Pepper Lamb Stew
Paprika and Pepper Lamb Stew
Directions
- In a large deep skillet cook the bacon over medium-high heat until evenly browned. Drain and reserve the drippings. Add the tomato paste and continuously stir with a wooden spoon until browned, creating a fond in the bottom of the pan. Deglaze the bottom of the pan with a touch of the juice from the diced tomatoes. Add the onions and peppers and cook until tender.
- In a separate pan, heat the bacon drippings. Season the cubed lamb with paprika, garlic powder, salt and pepper. Sauté lamb until evenly browned.
- Add cooked lamb to bacon, onion, pepper mixture. Add diced tomatoes and beef broth. Season with remaining paprika. Bring to a boil and then reduce to simmer allowing sauce to reduce and thicken, approximately 1 hour.
- Ladle into serving bowl and finish with a dollop of fresh sour cream.
Ingredients
- 6 slices Ridgecrest® Bacon, Applewood Slice(s), diced
- 2 cup West Creek beef broth
- 2 tsp Black Pepper, ground
- 3 tsp CF Sauer garlic powder
- 2 each Piancone Epicureo Boneless Lamb Loin, trimmed and cubed
- 2 each Peak Fresh Produce® Onion(s), diced
- 1 cup paprika, Hungarian
- 2 each Red Bell Pepper, seeded and diced
- 2 lb Roma® Tomatoes, Canned Diced, with liquid
- 1 cup Roma® Tomato Paste
- salt, kosher , as needed
- 1 each Yellow Bell Pepper, seeded and diced
Chef Richard Fisher - Corporate Chef, Performance Foodservice -Twin Cities
