Lamb Stew and Roasted Bell Pepper and Fingerling Potatoes
Lamb Stew and Roasted Bell Pepper and Fingerling Potatoes
Ingredients
- 2 lb (1 kg) lamb cubes (shoulder meat)
- 3 tablespoons (45 ml) butter
- 4 cloves garlic, chopped
- 1 can 14 oz (398 ml) diced tomatoes
- Salt and pepper
- 1 1/2 lb (675 g) small whole fingerling potatoes (or halved, if large)
- 2 red bell peppers, seeded and cubed
- 2 tablespoons (30 ml) melted butter
- 1/4 cup (60 ml) chopped flat-leaf parsley
- 2 tablespoons (30 ml) chopped fresh chives
- 2 tablespoons (30 ml) chopped fresh basil
- Salt and pepper
Instructions
- In a large skillet, brown meat in butter. Add garlic and cook for 1 minute.
- Add tomatoes and bring to a boil. Cover and simmer over low heat for about 1 hour and 15 minutes or until meat becomes tender. Remove lid for the last 15 minutes if there is a lot of cooking juices. Stir a few times. Season with salt and pepper.
Lamb Stew and Roasted Bell Pepper and Fingerling Potatoes