Lamb & Leek Stew

• 1 cup lamb stew chunks

• 2 medium leeks cut into ½ inch slices

• 2 medium carrots sliced

• ½ cup diced onion

• 2 bell peppers (red or yellow)

• 1 medium cubed tomato

• 2 cups beef or vegetable stock

• 2 cloves minced garlic

• 1 bay leaf

• Salt & pepper to taste

1. Prep all vegetables except peppers by slicing, dicing, mincing etc and set aside
2. Cut peppers into quarters, remove seeds and cut peppers lengthwise.
3.  Roast the outsides over an open flame until they begin to blacken then set aside 
4. Heat oil or lard in a skillet over medium high heat then brown lamb chunks
5. Stir in chopped onion and seasonings
6. In a separate pot, heat oil, brown garlic then add the stock and bring to a light boil 
7. Add meat-onion mixture to the liquid
8. Once the stew begins to boil again, add leeks, carrots, bay leaf and tomato chunks and boil over medium heat until meat is tender enough for your liking.