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Ravines Wine Cellars

Moorish Lamb Stew

Moorish Lamb Stew
Recipe Date:
October 24, 2019
Cook Time:
Imperial (US)
It has come to be a favorite because it has some of the savory baking spices that are unlike any other stew. It brings exciting flavors to the kitchen and is a great meal to serve whether you are at home and cooking for yourself or having a dinner party. Pairs with the 2016 Maximilien
  • 3 lbs Lamb Shoulder cut into 1/2 inch chunks
  • 1 tsp EVOO
  • 1 Medium Onion, chopped
  • 2 tsps minced garlic
  • 2 tsps paprika
  • 2 tsps ground cumin
  • 1 cup dry red wine
  • 1 1/2 cups Beef Broth
  • 3 tsps tomato paste
  • 3 Red Bell peppers, halved, stemmed, and seeded
  • 1/4 cup Chopped flat-leaf parsley
  • 3 tsps chopped pitted kalamata olives
  • Salt and Pepper
  • 3 tsps Chopped drained capers

Sprinkle lamb with salt andf pepper. Pour 1 tbsp of olive oil into a large pot over medium-high heat. Working in batches, add lamb in a suingle layer; cook, turning as needed, until browned all over, 12 minutes per batch. Transfer to a bowl and add more oil between batches if necessary. Reduce heat to medium; if pan is dry, add a little more oil. Add onion and cook, stirring occasionaly unitl soft for 5 minutes. Add garlic, paprika, and cumin, and cook until fragrant, 2 minutes. Add wine, 1 1/2 cups broth, and the tomato paste; bring to a boil, stirring to scrape up browned bits. Add lamb and juices; cover and simmer, stirring occasionally, until lamb is very tender when pierced, 1 1/2 to 1 2/3 hours. Add more broth if mixture gets too dry. 


Meanwhile, preheat broiler. Set pepper halves skin side up on a baking sheet. Broil 4 to 6 inches from until until blackened all over, about 8 minutes. Remove from oven and let stand at least 10 minutes, then peel and thinly slice lengthwise. In a small bowl, mix parsley, olives, and capers. Stir roasted peppers into lamb mixture. If stew is too thick, add a little more broth. Cook, uncovered, until heated through. Season to taste with more salt and pepper and top with parsley mixture.