|1||lb. boneless lamb shoulder, not trimmed of fat, cut into 1-inch cubes|
|1½||tsp. kosher salt|
|½||tsp. crushed red pepper flakes|
|2||tsp. minced garlic|
|½||cup diced roasted red peppers (jarred are fine)|
|½||tsp. ground black pepper|
|2||tsp. smoked paprika|
|2||tsp. minced fresh sage|
|1||Tbsp. dry red wine|
This content is from the Matthew Amster-Burton collection.
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