Portuguese Lamb Ragout With Sweet Peppers

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 (2 3/4 lb) lamb tenderloin, about
• 3 teaspoons olive oil, divided
• 1 large shallot, peeled and minced
• 2 garlic cloves, peeled and minced
• 2 medium red bell peppers, stemmed, seeded, and thinly sliced
• 1 teaspoon paprika (preferably hungarian sweet)
• 1 teaspoon ground cumin
• 1 teaspoon cumin seed
• 1/4 teaspoon salt
• 1/4 cup chicken broth
• 1/2 cup dry wine
• 6 slices lemons, thin
• 1 1/2 tablespoons lemon juice
• fresh ground black pepper
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons toasted sliced almonds (optional)

Recipe

• 1 trim the lamb tenderloins of excess fat and cut into 1-inch cubes.
• 2 in a large nonstick skillet, heat 2 teaspoons olive oil over medium heat.
• 3 when hot, add the shallot, garlic and bell peppers.
• 4 sauté 10 minutes, until very soft.
• 5 remove from the pan.
• 6 put the remaining teaspoon oil in the pan and heat.
• 7 add the lamb and brown.
• 8 stir in the paprika, ground cumin, cumin seeds and salt; stir 1 minute.
• 9 put the shallot, garlic and peppers back into the pan.
• 10 add the broth, wine and lemon slices.
• 11 cover and simmer 20 to 25 minutes, or until the lamb is cooked through and tender; stir occasionally.
• 12 remove the lemon slices.
• 13 add fresh lemon juice, pepper, cilantro and almonds if using.
• 14 serve the ragout with rice or egg noodles.