1 hr 40 mins
1 hr 30 mins
Expat in Holland's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1In a large pot heat oil. Add lamb and add salt and pepper. Brown meat on all sides. Remove and set aside.
- 2In pot, over medium heat, add garlic and onion. Sautee about 5 minutes.
- 3In pot with onion mixture add meat, tomatoes, broth and tomato paste. Stir well.
- 4Bring to boil. Reduce heat to low and cover. Simmer for 1 hour 15minutes. Stir every 20minutes or so.
- 5Add bell peppers and garbanzo beans. Cover and simmer for 15minutes.
- 6Serve in bowls topped with feta cheese.
Browse Our Top Stew Recipes
Nutritional Facts for Lamb, Bell Pepper and Feta Stew
Serving Size: 1 (347 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 806.6
- Calories from Fat 352
- Total Fat 39.1 g
- Saturated Fat 14.3 g
- Cholesterol 278.1 mg
- Sodium 1158.4 mg
- Total Carbohydrate 22.8 g
- Dietary Fiber 4.6 g
- Sugars 5.6 g
- Protein 86.9 g
The following items or measurements are not included:
crushed tomatoes in puree