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Categories:
lamb stew meat flour olive oil green bell pepper onion garlic bay leaves low-salt tomato paste carrots frozen petite peas fresh parsley
Viewed: 16 - Published at: 9 years agoIngredients
- 1 1/2 pounds lamb stew meat, cut into 1-inch pieces
- 1 tablespoon all purpose flour
- 3 tablespoons olive oil
- 1 large green bell pepper, cut into 1-inch pieces
- 1 medium onion, finely chopped
- 3 3x1/2-inch strips lemon peel
- 2 garlic cloves, chopped
- 2 small bay leaves
- 2 cups low-salt chicken broth
- 1 tablespoon tomato paste
- 4 medium carrots (about 8 ounces), peeled, cut into 1-inch pieces
- 1 cup frozen petite peas
- Chopped fresh parsley
Method
- 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 saute 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.
- Saute 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.
