Recipe of the week: Pebrots farcits (Catalan stuffed peppers)

Roughly translated, the Spanish word duende means a magical, awe-inspiring spirit, said TastingTable.com. Chef Paul Canales chose the word as the name of his Oakland restaurant, and it applies equally well to his lamb-stuffed piquillo peppers, which blend various Basque, Moorish, and Catalan influences.

Pebrots farcits (Catalan stuffed peppers)

• 1½ tsp cumin seeds
• 2-plus tbsp olive oil
• 1 onion and 2 garlic cloves, finely chopped
• 1 tsp kosher salt
• ½ cup canned diced tomatoes, drained
• ½ lb ground lamb
• ¼ tsp cinnamon
• 2 tbsp flour
• ½ cup milk
• 2 tbsp dried currants
• 12 canned piquillo peppers, seeds removed

In a skillet, toast cumin seeds over medium heat. Transfer to a plate. In a large skillet over high heat, add 2 tbsp olive oil, onion, garlic, and salt. Reduce heat to medium-low. Cook onions until tender. Stir in tomatoes, increase heat to medium-high, and cook until they begin to caramelize, 3 to 4 minutes. Stir in ground lamb. Cook until lamb begins to brown, 6 to 8 minutes. Stir in cinnamon, then toasted cumin seeds. Sprinkle flour over lamb and stir. Add milk. Cook, stirring to scrape up browned bits, 2 minutes. Mix in currants, then transfer mixture to a large bowl. Cool for 20 minutes.

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Preheat broiler to high. Line a rimmed baking sheet with foil and lightly grease with olive oil. Stuff each pepper with 1 to 2 tbsp of lamb mixture and place on baking sheet. Broil until peppers singe, 3 to 4 minutes. Turn peppers over and repeat. Remove from oven and serve.