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Axoa Lamb with Espelette Pepper

Monday, 26 May 2008

Description

Lamb axoa is a recipe typical of the Basque region, prepared in the same fashion as a stew. In France, lamb tongue and hooves are used to further flavor the dish, but I have omitted them here. Serve with a crusty French bread and red wine. Again, substitute hot paprika or New Mexican red chile powder for the Espelette. If you wish to make this more of a stew, add two potatoes, finely chopped, and double the bouillon.

Ingredients

At a glance

Cuisine

French

Ingredient

Lamb

Cooking Method

Sauté

Heat Level

Chile

Bell Pepper

Espelette

Meal/Course

Dinner

Serves

4-6

1/4 cup olive oil
2 onions, finely chopped
2 cloves garlic, finely chopped
4 green bell peppers, finely chopped
2 red bell peppers, finely chopped
1 ½ pounds lamb, cut into ½ inch cubes
2 tablespoons Espelette pepper powder
1 ½ cups beef bouillon
2 bay leaves
Salt and pepper to taste

Methods/steps

In a large pot, heat the olive oil. Sauté the onions and garlic for 5 minutes, stirring occasionally. Add the bell peppers and sauté for 5 minutes, stirring occasionally. Add the lamb and sauté another 5 minutes.

Add the Espelette powder, the bouillon, and bay leaves, reduce the heat, and simmer, covered, for 25 minutes. If using potatoes, simmer until the potatoes are tender. Add salt and pepper to taste.

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