Easy Pepper Lamb Stew Recipe
The best, easy lamb stew recipe with peppers, tomatoes, and potatoes. A hearty, warming stew that's perfect for cozy dinners!
Ingredients
- 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
Preparing the Lamb:
- Start by portioning and cubing the boneless leg of lamb into 1 ½-inch pieces.
- Preheat a large pot over medium-high heat and add a drizzle of avocado oil.
- Brown the lamb meat in batches to avoid over-crowding; I usually do two batches. Season the lamb meat generously with sea salt as it’s browning.
- Remove the browned lamb meat from the pot into a bowl and set aside for later.
How to Make Lamb Stew:
- Into the same pot, add a few tablespoons of butter. Once melted, add the chopped onion and chopped red bell pepper. Sauté the peppers and onion for 8 to 12 minutes, until tender.
- Next, add the garlic, sliced chilis, salt, freshly ground black pepper, and all the spices – coriander, cumin, paprika, dried onion, and dried garlic. Stir everything together and cook for a few minutes.
- Pour in the canned, crushed tomatoes and return the lamb meat back into the pot. Add the beef broth next and stir everything together.
- Bring the stew up to a boil, then reduce the heat to low, cover the stew with a lid, and simmer for 1 ½ hours, stirring occasionally. If too much of the liquids evaporate, add more beef broth.
Adding the Potatoes:
- Once the lamb meat is tender, it’s time to add the potatoes. Peel and cube the potatoes into large chunks.
- Drop the potatoes over the top of the stew, submerging it into the stew with the back of a spoon or spatula.
- Cover the stew and continue to simmer over low heat for approximately 30 minutes, until the potatoes are fork tender.
Finishing the Stew & Serving:
- Once the potatoes are cooked, add the cornstarch slurry to help thicken the stew. Combine the cornstarch with a few tablespoons of water in a small bowl, then pour into the stew.
- Stir in the slurry, then cook for a few minutes. Remove the stew from heat and garnish with a few tablespoons of fresh parsley or cilantro.
- Enjoy this pepper lamb stew with an extra garnish of parsley or cilantro over each bowl. Serve with toasted, buttered bread on the side for dipping into the gravy.
Nutrition
Serving: 1cup | Calories: 241kcal | Carbohydrates: 25g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 1148mg | Potassium: 913mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1434IU | Vitamin C: 69mg | Calcium: 72mg | Iron: 4mg