We start by immersing the chorizo peppers in a liter of water so that they hydrate. After an hour, we take them out and scrape the skin to remove the meat or pulp. We will need approximately 2 tablespoons. we can also use canned sausage pulp that we find in any supermarket.
Fry the floured lamb pieces until golden brown. Once they have a good color, we remove them from the saucepan and reserve them. Chop a tomato, a green pepper, two onions and eight cloves of garlic. In the same saucepan where we made the lambbrown the garlic cloves with the onion and when they are poached, add the pulp of the sausages, the tomato and the wine, letting it cook for 15 minutes or so.
Then we add the lamb meat that we had reserved, and a little water, letting everything simmer for another 30 or 40 minutes until the sauce is well mixed and the meat is very tender. We taste and rectify salt in your case.
We fry some potatoes for garnish that, once golden, we also incorporate into the stew in its last cooking phase, to integrate all the flavors. We serve very hot, with abundant bread to spread in the sauce.
