Lamb Stew with Roasted Bell Peppers and Sweet Potatoes
This is a Delicious Recipe!!
Servings: 4 People
Ingredients
- 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
Instructions
- 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.
