By Avera

  • 2 lb boned lamb — shoulder or leg

  • 1 lg onion — chopped fine

  • 2 lg garlic clove — whole

  • 8 oz canned tomatoes — (1 can)

  • 6 lg red peppers

  • (or a 14 oz can of pimientos)

  • 3 oz cured ham — cut in short strips

  • 2 tbsp olive oil

  • salt and pepper — to taste

  1. If you use fresh peppers, put them to roast in a 350F oven. They should be tender in approximately 45 minutes (which is about when you will need them).

  2. Cut lamb in bite-size pieces and fry in hot olive oil with peeled whole garlic cloves in a casserole. Sprinkle lamb with salt and pepper while frying.

  3. When meat is browned, add ham cut in short strips and onion, chopped fine. When onion is tender, add tomatoes and roasted, seeded peppers (or canned pimiento) cut in strips. Continue frying slowly until lamb is tender. The time will vary according to the tenderness of the meat: allow 40 to 60 minutes.

  4. Add a little water if the meat sticks to the pan, but bear in mind that this is more of a fried dish than a stew and should not be liquid when finished.

Nutritional Facts

424 Calories
31g Fat (66.6% calories from fat)
24g Protein
12g Carbohydrate
3g Dietary Fiber
92mg Cholesterol
313mg Sodium. Exchanges
3 Lean Meat
2 Vegetable
4 1/2 Fat.

dinner lamb red peppers ham skillet bake saute b vitamins dairy free gluten free low carb

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