Lamb stew with peppers and tomatoes

Ingredients for Lamb stew with peppers and tomatoes

Instructions for Lamb stew with peppers and tomatoes

To prepare the Lamb stew with peppers and tomatoes recipe, please follow these instructions:

Heat the oil in a pan and flip it udskivede onions-peeled and finely chopped garlic in it, without taking any further color. Cut the meat into bite-sized pieces and sauté them Golden on all sides in the same pan.

Peel the tomatoes, hold them for a moment in koghedt water, so it goes easily, share them in both and got them down to the meat in the Pan along with the thyme, Laurel and ginger. Put the lid on and let the tomatoes tingle tender, it lasts 4-5 minutes.

Got so much water or broth when the meat is almost covered. Let ragouten stand and twirl a neighborhood, season with salt and pepper and let it spin complete, IE. even a half hour to forty-five minutes.

Melt the butter in another saucepan while. Liberate the peppers for frøstol and grains, cut them into strips and spin them tender in butter, it lasts about 20 minutes, if the strips are a half cm. wide and the heat pretty weak. Com if necessary. a little more butter by, if it looks too dry out.

Take the meat out of the sauce, si it and mix it most of it with rice and bell peppers. Top it up in a pile on a large, half-deep dish, make a recess in the Middle, came the meat in it and pour rest of sauce over.

Serve immediately.