Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds lamb stew meat, cut into 1-inch pieces

  2. 1 tablespoon all purpose flour

  3. 3 tablespoons olive oil

  4. 1 large green bell pepper, cut into 1-inch pieces

  5. 1 medium onion, finely chopped

  6. 3 3x1/2-inch strips lemon peel

  7. 2 garlic cloves, chopped

  8. 2 small bay leaves

  9. 2 cups low-salt chicken broth

  10. 1 tablespoon tomato paste

  11. 4 medium carrots (about 8 ounces), peeled, cut into 1-inch pieces

  12. 1 cup frozen petite peas

  13. Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback