The Best Lamb Stew Recipe with Peppers!

By Tatyana's Everyday Food · 120 min

Ingredients

Instructions

1. Cut the boneless leg of lamb into 1 ½-inch pieces.
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 browned 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. Add the crushed tomatoes, return the lamb to the pot, then add the beef broth and stir.
6. Bring to a boil, then reduce to low, cover and simmer 1 ½ hours, stirring occasionally. Add more beef broth if too much liquid evaporates.
7. Once the lamb is tender, peel and cube the potatoes into large chunks and drop them on top of the stew, pushing them under the liquid with a spoon or spatula.
8. Cover and simmer on low about 30 minutes, until the potatoes are fork tender.
9. Mix the cornstarch with 2 tbsp water in a small bowl, stir it into the stew and cook a few minutes until thickened.
10. Take the stew 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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