The Best Lamb Stew Recipe with Peppers!

lamb

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef is lower in fat, while pork can be more budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes offer more nutrients, while instant mashed potatoes are often cheaper.

Preheat a large pot over medium-high heat.

Add a drizzle of avocado oil to the pot.

Brown 2 1/2 pounds of cubed boneless leg of lamb in batches, seasoning generously with sea salt, about 5-7 minutes per batch.

Remove the browned lamb and set aside.

Add 2 tablespoons of butter to the pot.

Add 1 extra-large chopped sweet onion and 2 chopped red bell peppers to the pot, sautéing for about 8 to 10 minutes until tender.

Add 10 sliced garlic cloves and 2 sliced serrano chilies to the pot.

Stir in 1 1/2 teaspoons of ground coriander, 1 1/2 teaspoons of ground cumin, 1 1/2 teaspoons of paprika, 1/2 teaspoon of dried garlic, 1/2 teaspoon of dried onion, 1 tablespoon of sea salt, and ground black pepper to taste, cooking for a couple of minutes.

Pour in a 28 ounce can of crushed tomatoes and stir.

Return the browned lamb to the pot and pour in 2 to 4 cups of beef broth, ensuring the lamb is submerged.

Bring the stew to a boil, then reduce the heat to low and cover, letting it simmer for about 1 and 1/2 hours until the lamb is tender.

After 1 and 1/2 hours, add 5 cubed medium potatoes to the pot, ensuring they are partially submerged.

Cover and simmer for an additional 20 to 30 minutes until the potatoes are fork-tender.

Mix 1 tablespoon of cornstarch with 1 and 1/2 to 2 tablespoons of water to create a slurry, then add it to the stew to thicken the juices, cooking for about a minute.

Stir in some chopped parsley or cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level: