Hearty Lamb And Vegetable Stew

Hearty Lamb And Vegetable Stew
Hearty Lamb And Vegetable Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2

    pounds lamb stew meat cut 1" pieces

  • 1

    tablespoon all-purpose flour

  • 3

    tablespoons olive oil

  • 1

    large green bell pepper cut 1" pieces

  • 1

    medium onion finely chopped

  • 3

    strips lemon peel - (3" by 1/2")

  • 2

    garlic cloves chopped

  • 2

    small bay leaves

  • 2

    cups low-salt chicken broth

  • 1

    tablespoon tomato paste

  • 4

    medium carrots - (abt 8 oz) peeled, and cut into 1" pieces

  • 1

    cup frozen petite peas

  • Chopped fresh parsley

Directions

Place lamb in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add half of lamb and sauté until brown, about 5 minutes. Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb. Heat remaining 1 tablespoon oil in same pot. Add bell pepper, onion, lemon peel, garlic, and bay leaves. Sauté until onion begins to soften, about 5 minutes. Return lamb and any accumulated juices to pot. Add broth and tomato paste. Bring to boil, scraping up browned bits. Reduce heat to medium-low. Cover and simmer 50 minutes. Add carrots; cover and simmer until lamb and carrots are tender, about 20 minutes longer. Add peas. Simmer uncovered until peas are tender and gravy thickens, about 5 minutes. Discard bay leaves. Season stew to taste with salt and pepper; ladle into bowls. Sprinkle with parsley. This recipe yields 4 servings.

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