Lamb stew with bell pepper and tomatoes

Very satisfying and incredibly tasty stew

Ingredients

• lamb (flesh of the hind leg or shoulder blade) 700 g, tomatoes 3-4 pcs, bell pepper 1-2 pcs, onions 2-3 pcs, tomatoes in their own juice 300 g, garlic 3 cloves, fennel seeds 1/4 tsp, thyme (fresh or dry) 1/4 tsp, cilantro or basil herbs, olive oil for frying, salt, freshly ground pepper

Directions

1. Peel the onion and cut into rings.
2. Wash the bell pepper, cut in half, remove the seed box, once again rinse from the seeds and cut into half rings.
3. Keep the tomatoes in boiling water for 1-2 minutes and peel them off.
4. Cut the tomatoes into cubes.
5. Advice. Instead of fresh tomatoes, you can use tomatoes in your own juice. Canned tomatoes - coarsely chop with a knife.
6. Peel and chop the garlic.
7. Wash the lamb pulp, dry well with paper towels and cut into cubes with a side of ~ 3 cm.
8. Heat ~ 1 teaspoon of oil well in a cauldron or cast-iron saucepan.
9. Put half or a third of the lamb in the heated oil.
10. Fry the meat over high heat, stirring occasionally, until golden brown ~ 3 minutes.
11. Transfer the browned meat to a bowl and keep warm.
12. Add a little more oil to the cauldron, fry the remaining lamb and also transfer to a bowl.
13. Add 1-2 tablespoons of oil to the cauldron, put onion rings.
14. Salt a little onion, pepper with freshly ground pepper and fry for ~ 3 minutes.
15. Add bell pepper half rings and fry together for ~ 5 minutes.
16. Sprinkle vegetables with chopped garlic, stir and fry for ~ 1 minute.
17. Add chopped tomatoes and pour in 0.5 cups (100 ml) tomato juice (or add 300 g canned tomatoes in their own juice, along with juice).
18. Add spices, salt to taste, and mix.
19. Add the fried lamb cubes to the cauldron, stir and bring the stew to a boil.
20. Cover the cauldron with a lid or tighten with foil and place in an oven preheated to ~ 180 ° C for ~ 1.5-2 hours (the meat should become soft during this time).
21. Remove the finished stew from the oven and let it brew for ~ 10 minutes.
22. When serving, sprinkle with cilantro or basil herbs.