Ingredients:

  • 1 lb (450g) lamb shoulder, cut into 1-inch cubes
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 1 medium zucchini, diced
  • 1 red bell pepper, chopped
  • 2 medium potatoes, peeled and cubed
  • 1 can (15 oz / 425g) diced tomatoes, undrained
  • 4 cups (960ml) low-sodium chicken or vegetable broth
  • 2 teaspoons dried rosemary
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add lamb cubes and sear until browned, about 5 minutes. Remove and set aside.
  2. In the same pot, add chopped onion and sauté until translucent, about 3 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
  3. Stir in carrots, zucchini, bell pepper, and potatoes. Cook for 3-4 minutes, stirring occasionally.
  4. Return the seared lamb to the pot. Add diced tomatoes, broth, rosemary, smoked paprika, salt, and pepper. Stir to combine.
  5. Increase heat until the mixture reaches a boil. Reduce to low heat and cover. Let simmer for 30 minutes, stirring occasionally.
  6. After 30 minutes, check that the lamb is tender and vegetables are cooked through. Adjust seasoning if necessary.
  7. Ladle the stew into bowls and garnish with fresh parsley if desired.