Lamb Stew with Roasted Bell Peppers and Sweet Potatoes

By Thom Underwood - December 28, 2015

Lamb Stew with Roasted Bell Peppers and Sweet Potatoes

This is a Delicious Recipe!!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Entrees
Servings: 4 People


  • 2 lbs Lamb Shoulder Cubed
  • 14 oz. diced tomatoes
  • 2 Sweet Potatoes Chopped
  • 2 Red Bell Peppers Chopped
  • 2 tbsp Fresh Chives Minced
  • 2 tbsp Fresh Basil Chopped
  • 4 cloves garlic Minced
  • 3 tbsp coconut oil
  • Cooking Fat
  • sea salt to taste
  • freshly ground black pepper to taste


  • Preheat oven to 400 F.
  • In a big bowl, combine the sweet potatoes and bell peppers.
  • Place in the oven and roast 40 to 45 minutes or until potatoes are soft.
  • Melt some cooking fat in a skillet over medium-high heat.
  • Brown the meat on all sides 2 to 3 minutes, add the garlic and diced tomatoes, and cover.
  • Simmer on low 40 to 45 minutes.
  • Uncover and stir in the roasted potatoes and bell peppers.
  • Season to taste and cook another 5 minutes.
  • Sprinkle with fresh chives, fresh basil, and serve.
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