Lamb Bell Pepper and Feta Stew
Warm your kitchen with the rich, Mediterranean flavors of Lamb Bell Pepper and Feta Stew, a hearty dish that’s perfect for family dinners or special gatherings. Tender chunks of boneless lamb shoulder are slow-simmered with vibrant tri-colored bell peppers, earthy cumin and coriander, and a medley of tomatoes and broth to create a deeply flavorful base. The stew is finished with creamy, tangy crumbles of feta cheese and a fresh parsley garnish, adding the perfect balance to its robust spices. Ideal for serving with crusty bread or over fluffy rice, this one-pot wonder is a satisfying blend of tender textures and bold flavors. With its rustic charm and vibrant ingredients, this lamb stew is bound to become a favorite comfort food recipe.
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Recipe Information
Ingredients
- 500 grams boneless lamb shoulder
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 400 grams canned diced tomatoes
- 250 milliliters chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams feta cheese
- 2 tablespoons fresh parsley
Instructions
Cut the lamb shoulder into bite-sized pieces, trimming away excess fat if necessary.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Brown the lamb pieces on all sides in batches, taking care not to overcrowd the pot. Once browned, remove the lamb and set it aside.
Dice the onion and mince the garlic. In the same pot, sauté the onion until softened, about 3-4 minutes. Add the garlic and cook for another 1 minute until fragrant.
Core and slice the red, green, and yellow bell peppers into strips. Add them to the pot and sauté for 5-6 minutes, stirring occasionally, until they begin to soften.
Return the lamb to the pot and stir in the diced tomatoes, chicken or vegetable broth, ground cumin, ground coriander, paprika, dried oregano, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 75-80 minutes, stirring occasionally, until the lamb is tender and the flavors have melded together.
Crumble the feta cheese and stir it into the stew just before serving.
Finely chop the fresh parsley and sprinkle it over the stew as a garnish.
Serve hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 5313 mg | 231% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 26.8 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 832 mg | 64% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3715 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
