Lamb Stew with Broccoli and Potatoes

Ingredients

• 1 kg lamb meat (e.g., shoulder)
• 2 onions
• 2 Garlic cloves
• 2 tbsp plant oil
• 2 tbsp Tomato paste
• 150 ml dry white wine
• 500 ml lamb stock
• 6 tomatoes
• 2 green bell peppers
• Salt
• ground cumin
• black pepper (freshly ground)

Instructions

1. 1.

   Rinse the meat, pat it dry and cut into cubes. Peel and finely dice the onions and garlic.

2. 2.

   Brown the meat in hot oil all over. Add the onions and garlic and cook for 2-3 minutes. Briefly sauté the tomato paste and deglaze with wine. Pour in some stock.

3. 3.

   Heat the tomatoes, cool them, quarter, seed, and cut into pieces. Wash, halve, clean, and dice the bell peppers. Add the tomatoes to the pot, season with salt, cumin, and pepper, cover partially and simmer gently for about 1.5 hours, stirring occasionally and adding more broth as needed.