Lamb Stew with Colorful Vegetables

For the lamb stew with colorful vegetables peel potatoes and cut into large cubes. Cut tomatoes into wedges, peppers and onion into cubes and garlic into very fine slices. Remove seeds from chili peppers and cut into rings. Clean the lamb well, cut into bite-sized pieces and season with salt and pepper. Sprinkle with a little flour and mix well.

Heat some oil in a frying pan with a lid and sauté the onions briefly. Add garlic and lamb and sauté as well. Stir in tomato paste. Stir in potatoes as well as vegetables except for the cooked corn kernels and stir briefly. Season with salt, pepper, oregano and thyme. Pour in red wine, bring to a boil briefly and add enough soup to just cover the meat. Cover and cook on low heat on the stove or in the oven (at about 180 °C) for about 1 ½-2 hours, depending on the quality of the meat. Stir repeatedly during this time and add more soup if necessary. Shortly before the end of the cooking time, add the corn kernels and simmer briefly.

In the meantime, fry the bell pepper rings in a little oil. Garnish the lamb stew with colorful vegetables before serving and sprinkle with chopped parsley.

Preparation Tip:

A wonderful lamb stew recipe!

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