Recipes

• 3-1/2 pounds American Lamb leg or shoulder meat, cut into 1-inch cubes
• 1/2 cup Olive oil
• 2 Red bell peppers, cut into 1-inch cubes
• 2 Green bell peppers, cut into 1-inch cubes
• 1-1/2 Celery stalks, cut into 1/2-inch pieces
• 2 Tomatoes, quartered
• 2 Potatoes, peeled, cut into 1-inch cubes
• 1 Large yellow onion, cut into 1-inch cubes
• 4 Garlic cloves, minced
• 4 cups Lamb or beef stock
• 1-1/2 cups White wine
• 2 tablespoons Tomato paste
• 1-1/2 tablespoons Paprika
• 2 Bay leaves
• Salt and pepper to taste
• 1/4 cup Chopped fresh parsley
  

In a large skillet over medium-high heat, heat oil. Cook lamb until all pieces are brown on all sides. Remove with a slotted spoon; save for later. Drain most of the oil from the skillet. Add bell peppers, celery, tomatoes, potatoes, onion and garlic; cook over medium-high heat for about 5 minutes, stirring occasionally. Scrape the bottom of the skillet, adding lamb bits to the stew for flavor. Add stock, wine, tomato paste, paprika, bay leaves and lamb; bring to a boil. Reduce heat; cover and simmer until lamb is tender, about 1 hour. Remove lid and increase the heat slightly. Remove bay leaves. Cook, stirring to reduce sauce, about 15 minutes. Adjust seasonings.
Place stew in a serving dish; garnish with chopped parsley.