Slow cooking, to sublimate the lamb… Slow cooking confit sound like poetry, don’t you think? Small quick recipes are fine, but the preparation of a dish that will cook slowly until tender pickling meat, is also pure happiness at the end! The more you forget it, the better it will taste. A nice color for a spanish-flavored result: enjoy with people you love!
Ingredients list: Lamb Confit With Paprika
4 large servings:
- 1.5 kg lamb (shoulder, chest, leg, collar, mouse, etc …)
- 2 onions
- 4 cloves garlic
- 3 red peppers
- 5 tomatoes
- 1 tablespoon thyme
- 1 tablespoon chopped parsley
- 2 tablespoons paprika
- 10 cl olive oil
- 50 cl dry white wine
- salt, pepper
Preparation: Lamb confit (slowly) paprika
Step 1: Prepare the sauce
Chop the onions and garlic and sauté in a frying pan with olive oil over high heat for 5 minutes.
Rinse the peppers, remove seeds and cut into small pieces before adding them to the pan. Cover and cook 30 minutes over low heat, stirring regularly.
Wash the tomatoes, peel, remove the seeds and crush them before adding them to the content in the pan (which normaly smell very good already). At this stage, let stew for 30 minutes, stirring regularly to avoid the sauce sticking to the pan.
Pour the white wine, let evaporate for 10 minutes then add 1 quart of warm water and bring to a boil. Add paprika, reduce heat to finish cooking the sauce for 20 minutes.
Step 2: make slowly confit in the oven
Preheat the oven to 160°c.
Brown the lamb pieces in a pan without fat, just for color. Add salt, pepper and thyme.
Put the lamb in portions into a dish that is oven compatible and cover generously with sauce.
Make candied in the oven for 2:30… it deserves it! The result is a reduction sauce that will turn into melting crust, full of incense. Serve and sprinkle with parsley before serving with fresh pasta (tagliatelles).