Pepperberry Lamb Stew

Ingredients:

• 4 lamb loin chops
• 1 brown onion, diced
• 3 cloves garlic, chopped fine
• 2 teaspoon Roogenic Pepperberries
• 4 bay leaf
• 2 teaspoons sweet paprika
• 500ml stock
• 3 tablespoons tomato paste
• 4 tablespoons Worcestershire sauce 
• 4 potatoes, cut into 2cm cubes
• 1 tablespoon apple cider vinegar
• 250g frozen peas
• Salt and pepper to taste

Method:

1. Heat oil in a large pot. Add onion, garlic, lamb, bay leaf, Roogenic Pepperberries and paprika. Sauté 2-3 minutes over medium-high heat.
2. Add 1 teaspoon of salt and stir, reduce heat to a low-medium heat, and cover. Leave covered for about 10 minutes.
3. Uncover, add stock and bring the pot to a boil over high heat. Reduce heat to low-medium, and cover. Allow to cook until meat is tender, about 45 minutes.
4. Add diced potatoes, frozen peas, Worcestershire sauce and tomato paste. Bring to a boil again. Reduce heat to low-medium, cover, and simmer for 15-20 minutes more, until potatoes are tender. Add vinegar and stir again.
5. Adjust for salt and pepper before serving.

 

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