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Lamb, Lentil and Sweet Potato Stew Recipe

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This recipe for Lamb, Lentil and Sweet Potato Stew is from Murphy Women in the Kitchen Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. cubed lamb
2 tbsp flour
1/2 cup chopped onion
1/2 cup chopped green pepper
1 lb. lentils, dry
2 T. tomato paste
1 1/2 cups cubed sweet potatoes
salt and pepper to taste.
2 T. olive oil
1 T. chopped garlic
48 oz. Beef Broth
1-28oz. Fire roasted tomatoes
1 Bay leaf
Directions:
Directions:
Season lamb with salt and pepper. toss with flour, shaking off excess. Set aside. In a Dutch oven, heat olive oil. Brown lamb on all sides, cooking in batches to avoid crowding the pan. Remove lamb, set aside and loosely cover with aluminum foil.
To the dutch oven, add onion and garlic. Cook for about 5 minutes until soft and fragrant. Add green pepper and cook for an additional two minutes.
Add beef broth, bring to a boil. Once boiling, add lentils, tomatoes, tomato paste and bay leaf. cook on low for 25 minutes. Add sweet potatoes and cook for an additional 30 minutes. Add lamb back into stew and cook for 25 minutes. When serving, top with a dollop of sour cream.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This is a nice twist on a traditional Lamb stew.
Enjoy. Beth

 

 

 

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