PREP TIME: 20 minutes
MARINATING TIME: 10 minutes
COOKING TIME: 1 hour
TOTAL TIME: 1 hour & 30 minutes
INGREDIENTS
• 3 ½ lbs bone-in lamb (or beef)
• 8 medium potatoes, peeled
• 5 medium tomatoes
• 1 ½ medium onion
• 2 cups red wine (or beer)
• ½ cup water
• Salt, black pepper, red paprika or smoked red paprika, for seasoning
• Fresh parsley, cilantro or basil, to serve
INSTRUCTIONS
- Cut the meat into ¾ inch thick slices (about the thickness of a small steak). Place the slices on a cutting board and generously season with salt, black pepper, and paprika. Leave the meat to marinate for about 10 minutes.
- In the meantime, prepare the potatoes by slicing them into ½ inch thick rounds. Place the sliced potatoes into a bowl and season with salt, pepper, and paprika. Toss, making sure the potatoes are evenly covered in seasonings.
- Slice the tomatoes into ½ inch thick rounds and set aside.
- Slice the onion thinly. Set aside.
- In a large pot, layer the ingredients by placing 3 or 4 tomato slices on the bottom of the pot, followed by a layer of onions, then meat, and finally potatoes.
- Repeat the layers until all the ingredients have been used.
- Add the red wine (or beer) and water.
- Cover the pot and bring to a boil. Reduce heat to maintain a slow simmer. Cook for about 50 to 60 minutes until the meat and potatoes are tender and cooked through. (Don’t stir the stew as it cooks; the layers must be preserved as such before serving).
- Garnish with fresh herbs before serving.
Enjoy!