Hearty Lamb And Vegetable Stew

Directions

1. Place lamb in large bowl. Sprinkle with salt and pepper. Add in flour and toss to coat.
2. Heat 2 Tbsp. oil in heavy large pot over medium-high heat. Add in half of lamb and saute/fry till brown, about 5 min. Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb.
3. Heat remaining 1 Tbsp. oil in same pot. Add in bell pepper, onion, lemon peel, garlic, and bay leaves. Saute/fry till onion begins to soften, about 5 min. Return lamb and any accumulated juices to pot. Add in broth and tomato paste. Bring to boil, scraping up browned bits. Reduce heat to medium-low. Cover and simmer 50 min.
4. Add in carrots; cover and simmer till lamb and carrots are tender, about 20 min longer. Add in peas. Simmer uncovered till peas are tender and gravy thickens, about 5 min. Throw away bay leaves. Season stew to taste with salt and pepper; ladle into bowls. Sprinkle with parsley.
5. This recipe yields 4 servings.
6. Comments: Shullie Neumark of Rancho Palos Verdes, California, writes: "I like cooking but I'm a little bit impatient, that is why I make dishes which can be done ahead of time u and quickly. I hate being rushed before meals, especially when guests are on their way over. Those guests are usually good friends or possibly 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."