Lamb Bell Pepper and Feta Stew

Warm your kitchen with the rich, Mediterranean flavors of Lamb Bell Pepper and Feta Stew, a hearty dish that’s perfect for family dinners or special gatherings. Tender chunks of boneless lamb shoulder are slow-simmered with vibrant tri-colored bell peppers, earthy cumin and coriander, and a medley of tomatoes and broth to create a deeply flavorful base. The stew is finished with creamy, tangy crumbles of feta cheese and a fresh parsley garnish, adding the perfect balance to its robust spices. Ideal for serving with crusty bread or over fluffy rice, this one-pot wonder is a satisfying blend of tender textures and bold flavors. With its rustic charm and vibrant ingredients, this lamb stew is bound to become a favorite comfort food recipe.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams boneless lamb shoulder
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 large garlic cloves
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large yellow bell pepper
• 400 grams canned diced tomatoes
• 250 milliliters chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 100 grams feta cheese
• 2 tablespoons fresh parsley

Directions

Step 1

Cut the lamb shoulder into bite-sized pieces, trimming away excess fat if necessary.

Step 2

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

Brown the lamb pieces on all sides in batches, taking care not to overcrowd the pot. Once browned, remove the lamb and set it aside.

Step 4

Dice the onion and mince the garlic. In the same pot, sauté the onion until softened, about 3-4 minutes. Add the garlic and cook for another 1 minute until fragrant.

Step 5

Core and slice the red, green, and yellow bell peppers into strips. Add them to the pot and sauté for 5-6 minutes, stirring occasionally, until they begin to soften.

Step 6

Return the lamb to the pot and stir in the diced tomatoes, chicken or vegetable broth, ground cumin, ground coriander, paprika, dried oregano, salt, and black pepper.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 75-80 minutes, stirring occasionally, until the lamb is tender and the flavors have melded together.

Step 8

Crumble the feta cheese and stir it into the stew just before serving.

Step 9

Finely chop the fresh parsley and sprinkle it over the stew as a garnish.

Step 10

Serve hot with crusty bread or over rice, if desired.

Nutrition Facts

Serving size	(1993.7g)

Amount per serving	% Daily Value*
Calories	2204.4

Total Fat 165.0g	0%
Saturated Fat 61.1g	0%
Polyunsaturated Fat 6.8g
Cholesterol 472mg	0%
Sodium 5312.8mg	0%
Total Carbohydrate 72.2g	0%
Dietary Fiber 20.7g	0%
Total Sugars 26.8g
Protein 118.4g	0%

Vitamin D 16IU	0%
Calcium 831.9mg	0%
Iron 16.7mg	0%
Potassium 3715.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.1%

Protein: 21.1%

Carbs: 12.9%