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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.

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Chef Mish August 19, 2011
Lamb, Bell Pepper and Feta Stew