"Chilindron" spring lamb with Espelette Pepper (Basque cuisine)

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Ingredients

Serves 4 to 6

• 3 ½ lb (1.5 kg) spring lamb cut into medium-sized pieces
  
• 5 mild Espelette peppers soaked in warm water for 2 hr
  
• 3 chopped garlic cloves
  
• 1 large onion, thinly sliced
  
• 10 tbsp tomato sauce
  
• 1 dash olive oil
  
• Salt
  
• Freshly ground black pepper

Preparation

• Soak the fresh, mild Espelette peppers in warm water for 2 hours
  
• Put the lamb pieces in a large bowl
  
• Salt the lamb, then mix well
  
• Brown the lamb pieces with a dash of olive oil in a large casserole for 5 to 7 minutes over high heat
  
• Then, set the lamb aside on a plate
  
• Remove the excess oil and grease from the casserole and brown the chopped garlic and onion
  
• Stir the mixture well and regularly, and allow to cook over low heat for 15 minutes; salt lightly
  
• After 15 minutes, add the lamb pieces (along with the juices) back into the casserole
  
• Mix well, then add the tomato sauce, the pulp, the Espelette peppers as well as a little of the pepper marinade
  
• Cover the casserole and allow the ingredients to simmer over low heat for one hour
  
• Watch over the casserole during cooking and, if necessary, add some pepper marinade so that the lamb pieces stay submerged
  
• After 1 hour of cooking, check to see if the lamb pieces are tender; if not, continue cooking. Adjust seasoning as necessary with salt and pepper

Presentation:

• Bring the casserole straight to the table, accompanied by steamed potatoes lightly sprinkled with parsley, or good-old homemade mashed potatoes

Suggested drink or wines