Lamb, Bell Pepper and Feta Stew

READY IN: 1hr 40mins
Recipe by Expat in Holland

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.

Top Review by Chef Mish

Looking for a lamb recipe, and being finicky tonight - found this. The base was easy, so I followed the recipe (with extra garlic) to the point of adding the peppers, etc. I had stuff needing to be cooked in the fridge, so added a yellow pepper, some chopped green chiles, instead of tomato paste, just cut up some home grown tomatoes, 1 jalapeno, and about 4 keffir leaves, and a sprinkling of tumeric. Had some leftover broth from the beef I'd cooked the other night, and threw that in ( approx. 1/4 c.)
The home grown tomatoes had plenty of juice so I didn't need any extra liquid. Added a can of drained garbanzo beans with the sliced peppers as directed, and let it cook about 10 minutes. Ladled into a bowl, sprinkeld with chopped cilantro and feta...OMG! The flavors, the extra 'bite' of the jalapeno were all just right! Will definitely make again - and don't be afraid to improvise. Chef Mish.

Ingredients Nutrition


  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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