Eastern European 'Chile'

Recipe Ingredients

2 tablespoons	30ml	Lard or bacon fat
2 lbs	908g / 32oz	Cubed lamb shoulder
1 lb	454g / 16oz	Onion - minced (large)
2		Garlic cloves - crushed
1		Red pepper - cored, seeded,
		And diced
1		Yellow pepper - cored, seeded,
		And diced
1		Green pepper - cored, seeded,
		And diced
2		Hungarian hot peppers - cored, seeded,
		And diced
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Peeled and diced tomatoes - (12 oz)
4 tablespoons	60ml	Paprika
1		Lamb or chicken stock
1/2 lb	227g / 8oz	Cooked white kidney beans
		Garnish
1 cup	237ml	Sour cream
1		Scallions - thinly sliced

Recipe Instructions

In a large stockpot, heat the fat over medium heat. Add the lamb meat and brown. Once the meat is brown remove and reserve.

Reduce the heat to low and add the onion, garlic, and diced vegetables. Season with salt and pepper, and sweat for 5 minutes. Return the reserved browned meat and then add the tomatoes and paprika and simmer for 10 minutes.

Add stock and simmer for 3 hours until lamb is tender. Add the cooked beans and check seasoning. Place in bowls and garnish with a tablespoon of sour cream and sliced scallions.

This recipe yields 6 to 10 servings.

Source:
MELTING POT with Michael Symon - (Show # MP-1C15) - from the TV FOOD NETWORK

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