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- Lamb and Bell Pepper Stew
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PrintLAMB AND BELL PEPPER STEW
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large saucepan over medium heat. Add the lamb and saute until browned, 10 minutes. Season with salt and pepper. Set aside.
- Heat the remaining oil over medium heat in the same pan. Add the pancetta, garlic, and onion and sauté until softened, 5 minutes.
- Add the bell peppers and simmer for 5 minutes. Pour in the wine. When it has evaporated, add the tomatoes, partially cover the pan, and simmer for 15 minutes.
- Add the lamb and parsley, season, and simmer until tender, about 40 minutes. Serve hot.
INGREDIENTS
- 100 ml sesame oil
- 2 kg lamb shoulder, boned and cut into small cubes
- Salt and freshly ground black pepper
- 200 grams diced pancetta
- 4 cloves garlic, finely chopped
- 2 large onion, chopped
- 5 red and yellow bell peppers (capsicums), chopped
- 150 ml white wine
- 500 grams can tomatoes, with juice
- 4 tablespoons finely chopped fresh parsley
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