Bulgarian Lamb Stew

One of my favorite things about cooking in the countries surrounding the Mediterranean was the abundance of lamb, which is sorely underutilized in the U.S. Fortunately, here in New Mexico, we have had a recent abundance of locally sourced lamb. Although it is not as inexpensive as it is in Bulgaria, Turkey, and Tunisia, the quality is just as good, and I will buy it for special occasions.

This dish features lamb that is slow-cooked with plenty of herbs and vegetables, and it has become one of my favorite Bulgarian dishes. The fresh mint and cherry tomatoes give the dish a brightness not generally associated with stews. It’s perfect for a summer evening. I also love that it requires very little prep time, especially if you buy your lamb pre-cut—just place all of the ingredients in a pot and throw it in the oven before going out for a few hours.

Ingredients:

· 3 lbs. lamb (stew meat)

· 8 oz. mushrooms, sliced

· 8 small, mild peppers, whole or cut in half*

· 1 bunch green onions, cut into 1 in. strips

· 12 whole peppercorns

· 1 t. salt

· 2 T. chopped fresh mint

· ½ c. oil

· 1 c. white wine

· 2 c. chicken broth

· 1 c. cherry tomatoes

Directions:

1. Cut the lamb into bite-sized pieces, removing excess fat.

2. Place the meat in a large Dutch oven or an oven-safe ceramic pot with a tight fitting lid.

3. Add mushrooms, peppers, green onions, peppercorns, mint, and salt and combine.

4. Pour the oil, wine, and broth over the top and top with the tomatoes.

5. Cover with a tight-fitting lid and place in a cold oven. Turn oven to 350° and bake for 2½ to 3 hours.

6. Serve in shallow bowls as a stew or plate it up over rice.

* I used what appeared to be finger-sized banana peppers in Bulgaria, but have used baby bell peppers in the U.S.