Lamb Stew and Roasted Bell Pepper and Fingerling Potatoes
2 lb (1 kg) lamb cubes (shoulder meat)
3 tablespoons (45 ml) butter
4 cloves garlic, chopped
1 can 14 oz (398 ml) diced tomatoes
Salt and pepper
In a large skillet, brown meat in butter. Add garlic and cook for 1 minute.
Add tomatoes and bring to a boil. Cover and simmer over low heat for about 1 hour and 15 minutes or until meat becomes tender. Remove lid for the last 15 minutes if there is a lot of cooking juices. Stir a few times. Season with salt and pepper.
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