INGREDIENTS
• 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
INSTRUCTIONS
- Prep all vegetables except peppers by slicing, dicing, mincing etc and set aside
- Cut peppers into quarters, remove seeds and cut peppers lengthwise.
- Roast the outsides over an open flame until they begin to blacken then set aside
- Heat oil or lard in a skillet over medium high heat then brown lamb chunks
- Stir in chopped onion and seasonings
- In a separate pot, heat oil, brown garlic then add the stock and bring to a light boil
- Add meat-onion mixture to the liquid
- 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.
