More Great Recipes: Dinner

Lamb Gachucha

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Member since 2007

Serves | Prep Time | Cook Time


1 pound lamb cut in 1-inch cubes
¼ cup olive oil
2 bacon slices, chopped
1 onion, coarsely chopped
1 celery stalk, coarsely chopped
2 garlic cloves, minced
½ green bell pepper, coarsely chopped
½ red bell pepper, coarsely chopped
1 large peeled and seeded tomato, coarsely chopped
Few fresh parsley leaves, chopped
½ tablespoon paprika
1 bay leaf
1 tablespoon tomato paste
1 teaspoon sugar
½ cup beef broth
½ cup white wine
Salt and black pepper to taste

1. Heat oil in a heavy skillet over medium-high; cook meat until quite brown. Remove meat to a bowl

and discard oil from skillet.

2. Add chopped bacon, onion, celery, garlic, and bell peppers to skillet; cook for 5 to 8 minutes, scraping

up browned meat bits from skillet. Add tomato and remaining ingredients; cook 3 to 5 minutes, stirring

often. Add lamb and juices that have collected in the bowl. Reduce heat to medium-low and cook,

covered, for 30 minutes. Turn up heat slight, uncover, and cook until sauce thickens slightly (10 to 15

minutes). If serving with rice, increase liquid (broth and wine).

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