Lamb with Peppers and Rioja - ref. 272

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Lamb with Peppers and RiojaA wonderfulfusion of fascination flavours, slow cooked in the oven.  This couldn't be a simpler recipe.  it can be prepatred 24 hours in advance to let the flavours mature.  Simply reheat before serving.  Easy!
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Ingredients for   servings  
900 g Lamb (shoulder or leg) 
285 ml Wine (red, rioja) 
140 ml Vegetable stock 
1 jar(s) Pequilla peppers 
3 tbsp Olive oil 
1 tbsp Flour (plain) 
2 Onion(s) 
1 tbsp Garlic puree 
6 Bay leaves (whole) 
6 Cloves 
1 tsp Thyme  
2 tsp Paprika 
Salt to season
Pepper to season

 

Method

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Measurements
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Times
Preparation 10 mins
Cooking 124 mins
Serving 0 mins
Nutritional Info
Calories 939.54 kcal
Carbohydrate 5.45 g
Energy 3945.62 kJ
Protein 1.29 g
Salt 6294.83 mg
Saturated Fat 22.32 g
Sugar (total) 5.02 g