Croatian Lamb & Vegetable Stew
Method
Season the lamb with sweet paprika, oregano, thyme, salt and black pepper.
Heat the olive oil in a medium saucepan or deep skillet over medium-high heat.
Add the lamb and cook for 4–5 minutes, turning occasionally, until lightly browned.
Add the onion and carrot and cook for 4 minutes until beginning to soften.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the chopped tomatoes, stock and baby potatoes. Bring the mixture to a gentle simmer.
Cover partially and cook over low heat for 30 minutes, stirring occasionally. Add the red bell pepper during the final 10 minutes of cooking.
Cook until the lamb and potatoes are tender, then sprinkle with fresh parsley and serve warm.
Cut the lamb and potatoes into similar-sized pieces so they cook evenly. If the stew becomes too thick before the lamb is tender, add a small splash of stock or water and continue cooking gently.
Nutrition Facts
Per serving
