Description
A comforting and hearty lamb stew enriched with red bell peppers, spices, and caramelized onions, perfect for cozy dinners or special occasions.
Ingredients
Scale
- 2 1/2 lbs boneless leg of lamb (cubed)
- 1 tbsp avocado oil
- Sea salt (for seasoning meat)
- 2 tbsp butter
- 1 extra large sweet onion (chopped; or 2 medium onions)
- 2 large red bell peppers (chopped)
- 10 medium garlic cloves (sliced)
- 2 large serrano chilis (sliced)
- 1 tbsp sea salt (adjust to taste)
- Ground black pepper (add to taste)
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 1/2 tsp paprika (can use smoked paprika)
- 1/2 tsp dried garlic
- 1/2 tsp dried onion
- 28 oz canned crushed tomatoes
- 3 cups beef broth
- 4 to 5 medium Yukon Gold potatoes (peeled and cubed)
- 1 tbsp cornstarch
- 2 tbsp water
- 1/4 cup chopped fresh parsley
Instructions
- Season the cubed lamb generously with sea salt and black pepper. Heat the avocado oil and butter in your Dutch oven over medium-high heat. Once it’s shimmering, add the lamb, allowing it to sear without overcrowding the pot. Brown the lamb for about 4-5 minutes on each side. Once golden, remove it and set aside.
- Toss in your chopped onions and stir gently as they caramelize for about 5-7 minutes. Add the garlic and sauté for another minute.
- Add the chopped red bell peppers and sliced serrano chilis, allowing the colors to brighten.
- Return the browned lamb to the pot. Sprinkle in the spices and stir to coat everything evenly. Pour in the crushed tomatoes and beef broth, scraping up any fond from the bottom.
- Fold in the cubed potatoes, making sure they’re fully submerged in the liquid. Bring to a gentle boil, then reduce the heat to low and cover. Allow it to simmer for about 1.5 to 2 hours.
- Mix cornstarch with water and stir it into the pot during the last 15 minutes of cooking if you prefer a slightly thicker stew.
- Serve the stew hot, garnished with fresh parsley.
Notes
This stew tastes even better the next day. Consider making it in advance for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg