Créé avec l’IA
Lamb and Vegetable Stew
75 min 266 kcal par portion Moyen
Ingrédients
4 Portions
- lamb leg, cubed1 lb
- chicken broth2 cups
- zucchini, sliced1 cup
- bell peppers, chopped1 cup
- tomatoes, diced1 cup
- onions, chopped1 cup
- garlic, minced2 cloves
- olive oil1 tbsp
- salt1 tsp
- black pepper0,5 tsp
- cumin1 tsp
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the cubed lamb leg and cook until browned on all sides.
- 3
Add the chopped onions and minced garlic to the pot and sauté until the onions are translucent.
- 4
Stir in the chopped bell peppers, sliced zucchini, and diced tomatoes.
- 5
Pour in the chicken broth and bring the mixture to a boil.
- 6
Reduce the heat to low and add the salt, black pepper, and cumin.
- 7
Cover the pot and let the stew simmer for about 1 hour, or until the lamb is tender and the vegetables are cooked through.
- 8
Taste and adjust seasoning if necessary.
- 9
Serve hot and enjoy your Lamb and Vegetable Stew.
