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🍽️ Lamb Stew with Broccoli and Potatoes

512 kcal · 30 min · 4 servings

Ingredients

• 1 kg lamb meat (e.g. from the shoulder)
• 2 onions
• 2 garlic cloves
• 2 tbsp vegetable oil
• 2 tbsp tomato paste
• 150 ml dry white wine
• 500 ml lamb stock
• 6 tomatoes
• 2 green bell peppers
• salt
• ground cumin
• pepper (from the mill)

Instructions

1. 1. Rinse the meat under cold water and pat it dry with a kitchen towel.
2. 2. Cut the meat into small cubes.
3. 3. Peel the onions and the garlic.
4. 4. Dice the onions and garlic finely.
5. 5. Heat oil in a pot.
6. 6. Fry the meat cubes in the hot oil on all sides.
7. 7. Add the diced onions and garlic to the meat.
8. 8. Sauté the vegetables together with the meat for 2 to 3 minutes.
9. 9. Stir in the tomato paste and let it cook briefly.
10. 10. Deglaze the mixture with wine.
11. 11. Pour in some meat stock.
12. 12. Pour boiling water over the tomatoes.
13. 13. Immediately shock the tomatoes with cold water.
14. 14. Quarter the tomatoes.
15. 15. Remove the seeds from the tomatoes.
16. 16. Cut the tomato flesh into pieces.
17. 17. Wash the bell peppers.
18. 18. Halve the bell peppers.
19. 19. Remove the seeds and core of the bell peppers.
20. 20. Dice the bell peppers.
21. 21. Add the tomato pieces and diced peppers to the stew.
22. 22. Season the dish with salt, cumin, and pepper.
23. 23. Cover the pot halfway.
24. 24. Let the stew simmer on low heat for about 1.5 hours.
25. 25. Stir the stew occasionally.
26. 26. Add more broth if necessary.

Nutrition per serving

• kcal: 512
• Protein: 55 g · Fett/Fat: 24 g · Carbs: 11 g