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Ingredients

• 3 1/2 pounds boneless leg of lamb, trimmed of excess fat and cut into 1-inch chunks
• 2 1/2 teaspoons kosher salt
• 1/2 cup all-purpose flour
• 1 1/2 tablespoons ground paprika
• 1 teaspoon ground black pepper, or to taste
• 3 tablespoons olive oil
• 1 (3.5-ounce) package prosciutto, finely diced
• 2 yellow onions, cut into eighths
• 1/8 teaspoon ground cloves
• 4 large red bell peppers, seeded and sliced into 2-inch pieces
• 8 large garlic cloves, peeled
• 2 large bay leaves
• 2 1/2 cups dry red wine (such as Merlot)
• 2 cups converted rice, cooked according to package directions*

Description

This Is My Attempt To Capture The Flavors Of Portugal—my Favorite Foreign Country—in A Single Recipe; It's An Easy Stew And Just The Thing For A Chilly Night. Prep: 30 Minutes; Cook: 20 Minutes; Bake: 2 Hours.

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