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Tex-Mex Lamb Stew

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4 portions

Medium

60 minutes

Ingredients

  • 1¼ lbs (600 g) lamb stew meat, boneless, fat removed and cut into cubes
  • 2 tbsp (25 ml) oil
  • 1 onion, chopped
  • 1 green pepper, chopped 
  • 2 garlic cloves, minced
  • 1 tsp (5 ml) beef bouillon concentrate
  • 1 can (398 ml) diced tomatoes
  • Salt and pepper
  • 1 bay leaf
  • 1 tbsp (15 ml) cumin
  • 1 can (398 ml) kidney beans, drained 

Preparation

  1. In a large pot, brown the meat in olive oil and set it aside.
  2. In the same pot, sauté the onion, green pepper and garlic until the onions are translucent. 
  3. Add the rest of the ingredients and add the meat back in.
  4. Cover and simmer until the meat is tender (approximately 1 hour). 
  5. Serve with pita bread and green onions, to taste. 

Chef’s Tip

On cold winter nights or a cozy diner with friends, this dish is warm and comforting!