Lamb, Bell Pepper and Feta Stew |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is a recipe given to me by a basque friend when I lived in Lake Tahoe. It is a nice stew full of flavor, and great for winter. I love to serve this dish in bowls, with a bit of rice at the bottom. Then the topping of feta just completes this lovely dish. Ingredients:
3 tablespoons olive oil |
2 lbs lamb stew meat, cut into 1-inch pieces |
2 garlic cloves, chopped |
1 white onion, chopped |
2 cups crushed tomatoes in puree |
1 1/2 cups beef broth |
2 tablespoons tomato paste |
1 red bell pepper, cut into 1/2-inch strips |
1 green bell pepper, cut into 1/2-inch strips |
1 cup garbanzo beans, drained |
1 cup feta cheese, crumbled |
Directions:
1. In a large pot heat oil. Add lamb and add salt and pepper. Brown meat on all sides. Remove and set aside.
2. In pot, over medium heat, add garlic and onion. Sautee about 5 minutes.
3. In pot with onion mixture add meat, tomatoes, broth and tomato paste. Stir well.
4. Bring to boil. Reduce heat to low and cover. Simmer for 1 hour 15minutes. Stir every 20minutes or so.
5. Add bell peppers and garbanzo beans. Cover and simmer for 15minutes.
6. Serve in bowls topped with feta cheese.
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