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🍽️ Creole-style Lamb Stew

473 kcal · 30 min · 4 servings

Ingredients

• 800 g lamb meat (from the shoulder or leg)
• 2 red chili peppers
• 2 garlic cloves
• 2 onions
• 2 tbsp vegetable oil
• 0.5 tsp turmeric
• 0.5 tsp cumin
• 400 ml lamb stock
• salt
• pepper (from the mill)
• 250 g waxy potatoes
• 1 marrow
• 4 bell peppers (red and yellow)

Instructions

1. 1. Rinse the lamb meat under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the lamb meat into small cubes.
4. 4. Rinse the chili peppers under running water.
5. 5. Remove the stems and the inside of the chili peppers.
6. 6. Finely chop the chili peppers.
7. 7. Peel the garlic cloves.
8. 8. Slice the garlic into thin slices.
9. 9. Peel the onions.
10. 10. Cut the onions into small cubes.
11. 11. Heat the oil in a large pot.
12. 12. Sear the lamb meat on all sides.
13. 13. Add the garlic, onions, and chili to the pot.
14. 14. Sauté the vegetables briefly.
15. 15. Sprinkle turmeric and cumin over the meat.
16. 16. Deglaze the meat with the meat stock.
17. 17. Season the stew with salt and pepper.
18. 18. Cover the pot with a lid.
19. 19. Simmer the stew on low heat for about one and a half hours.
20. 20. Peel the potatoes.
21. 21. Cut the potatoes into cubes.
22. 22. Rinse the cucumber under running water.
23. 23. Slice the cucumber.
24. 24. Add the potatoes and cucumber slices to the stew after about 20 minutes of simmering.
25. 25. Rinse the bell peppers under running water.
26. 26. Halve the bell peppers lengthwise.
27. 27. Remove the inside of the bell peppers.
28. 28. Cut the bell peppers into cubes.
29. 29. Add the bell pepper cubes to the pot when there are about 30 minutes of cooking time left.
30. 30. Add a little more meat stock to the pot if necessary.
31. 31. Taste the stew and adjust the seasoning with salt and pepper.
32. 32. Serve the stew with rice if desired.

Nutrition per serving

• kcal: 473
• Protein: 47 g · Fett/Fat: 21 g · Carbs: 23 g