Lamb Stew With Roasted Capsicum And Sweet Potatoes
Calories per serve: 537
1 kg. lamb shoulder, cubed
400 g. diced tomatoes
2 sweet potatoes, chopped
2 red capsicum, chopped
2 tbsp. fresh chives, minced
2 tbsp. fresh basil, chopped
4 cloves garlic, minced
3 tbsp. coconut oil
Cooking oil (coconut or avocado)
Sea salt and freshly ground black pepper
Preheat oven to 200 C.
In a large bowl combine the chopped sweet potatoes and capsicum. Drizzle with melted coconut oil and mix.
Place on a baking tray and put the vegetables in the oven. Roast 40 to 45 minutes or until potatoes are soft.
Melt some cooking oil in a pan over medium-high heat.
Brown the lamb on all sides, about 2 to 3 minutes. Add the garlic and diced tomatoes, then cover.
Simmer on low 40 to 45 minutes.
Uncover and stir in the roasted potatoes and bell peppers.
Season to taste and cook another 5 minutes.
Sprinkle with fresh chives and basil before serving.
Recipe credit: Paleo Leap