Lamb, Lentil & Sweet Potato Stew

Lamb, Lentil & Sweet Potato Stew

Lamb, Lentil & Sweet Potato Stew
Ingredients:
2 TB extra virgin olive oil
1 1/2 lbs cubed lamb
2 TB all purpose flour
1/2 cup chopped onions
1 TB chopped garlic
1/2 cup chopped green pepper
48 oz beef broth
1 1/2 cups sweet potatoes, cut into 1″ cubes
1 lb lentils, dry
1 – 28 oz can fire roasted tomatoes
2 TB tomato paste
1 bay leaf
Salt and pepper to taste

Preparation:

1. Season lamb with salt and pepper, toss with all purpose flour, shaking off the excess. Set aside.

2. In a dutch oven, heat olive oil. Brown lamb on all sides, cooking in batches to avoid overcrowding the pot. Take lamb out and set aside, loosely covered with aluminum foil.

3. To the dutch oven, add onions and garlic. Cook for approximately 5 minutes till soft and fragrant, add green peppers and cook for an additional 2 minutes.

4. Add beef broth and bring to a boil. Once it comes to a boil, add lentils, bay leaf, tomatoes and tomato paste. Cook on slow heat for 25 minutes.

5. Add sweet potatoes and cook for an additional 30 minutes.

6. Add lamb back into the stew and cook for 25 more minutes.