Shullie Neumark of Rancho Palos Verdes, California, writes: “I like cooking but I’m a little bit impatient, which is why I make dishes that can be done ahead of time — and quickly. I hate being rushed before meals, especially when guests are on their way over. Those guests are usually good friends or members of our large family. My husband and I emigrated from South Africa seven years ago. I am retired from preschool teaching, but I still keep busy by cooking for the family. A typical South African dinner is a barbecue with lots of grilled lamb chops and sausages.”
Makes 4 servings.
INGREDIENTS
- 1 1/2pounds lamb stew meat, cut into 1-inch pieces
- 1tablespoon all purpose flour
- 3tablespoons olive oil
- 1large green bell pepper, cut into 1-inch pieces
- 1medium onion, finely chopped
- 33×1/2-inch strips lemon peel
- 2garlic cloves, chopped
- 2small bay leaves
- 2cups low-salt chicken broth
- 1tablespoon tomato paste
- 4medium carrots (about 8 ounces), peeled, cut into 1-inch pieces
- 1cup frozen petite peas
- chopped fresh parsley
DIRECTIONS Place lamb in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add half of lamb and sauté until brown, about 5 minutes. Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb. Heat remaining 1 tablespoon oil in same pot. Add bell pepper, onion, lemon peel, garlic, and bay leaves. Sauté until onion begins to soften, about 5 minutes. Return lamb and any accumulated juices to pot. Add broth and tomato paste. Bring to boil, scraping up browned bits. Reduce heat to medium-low. Cover and simmer 50 minutes. Add carrots; cover and simmer until lamb and carrots are tender, about 20 minutes longer. Add peas. Simmer uncovered until peas are tender and gravy thickens, about 5 minutes. Discard bay leaves. Season stew to taste with salt and pepper; ladle into bowls. Sprinkle with parsley.
