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🍽️ Tender Lamb Stew with Potatoes

418 kcal · 30 min · 4 servings

Ingredients

• 800 g lamb meat (trimmed, e.g. from the shoulder)
• 2 onions
• 2 garlic cloves
• 2 red bell peppers
• 400 g waxy potatoes
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 200 ml dry white wine
• 6 sprigs thyme

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Rinse the lamb meat briefly and pat it dry with a kitchen towel.
3. 3. Cut the meat into cubes of about 2 to 3 centimeters.
4. 4. Peel the onions and garlic and dice both finely.
5. 5. Wash the bell peppers, remove the inside, and cut them into wide strips.
6. 6. Peel the potatoes and cut them into wedges.
7. 7. Sear the meat in a large pot on all sides until browned.
8. 8. Add the onions and garlic and sauté them for 2 to 3 minutes.
9. 9. Fold in the pepper strips and potatoes into the meat.
10. 10. Deglaze the mixture with a little wine.
11. 11. Season everything generously with salt and pepper.
12. 12. Strip the leaves from 4 to 5 sprigs of thyme and stir them in.
13. 13. Cover the pot and place it in the oven for about 1.5 hours.
14. 14. Stir the dish occasionally during cooking.
15. 15. Add a little more wine if necessary, as the liquid may evaporate too much.
16. 16. Taste the finished dish at the end and adjust seasoning with salt and pepper.
17. 17. Sprinkle the lamb with the remaining stripped thyme leaves.
18. 18. Serve the dish hot.

Nutrition per serving

• kcal: 418
• Protein: 45 g · Fett/Fat: 13 g · Carbs: 21 g