Easy Pepper Lamb Stew Recipe!

By Tatyana's Everyday Food · 90 min

Ingredients

Instructions

1. Cut the lamb into 1½-inch cubes.
2. Heat a large pot over medium-high heat with a drizzle of avocado oil. Brown the lamb in two batches, seasoning generously with sea salt as it browns. Set the lamb aside in a bowl.
3. In the same pot, melt a few tablespoons of butter. Add the chopped onion and red bell pepper and sauté 8 to 12 minutes, until tender.
4. Add the garlic, sliced chilis, salt, black pepper, coriander, cumin, paprika, dried onion and dried garlic. Stir and cook a few minutes.
5. Pour in the crushed tomatoes, return the lamb to the pot, and add the beef broth. Stir well.
6. Bring to a boil, then lower the heat, cover and simmer 1½ hours, stirring occasionally. Add more beef broth if too much liquid evaporates.
7. Peel the potatoes and cut them into large chunks. Drop them into the stew and push them under the surface with a spoon or spatula.
8. Cover and simmer over low heat for about 30 minutes, until the potatoes are fork tender.
9. Mix the cornstarch with 2 tablespoons of water, stir into the stew, and cook a few minutes until thickened.
10. Take off the heat and stir in the chopped parsley.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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