Busters Recipes

Axoa Lamb with Espelette Pepper

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.

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

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

Serves: 4 to 6