Bulgarian Lamb Stew

local_grocery_store Ingredients

• 1.5 pounds lamb shoulder, cut into chunks, trimmed of excess fat
• 1 onion, chopped, medium
• 2 carrots, sliced, medium
• 2 potatoes, cubed, medium
• 1 red bell pepper, chopped, medium
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons paprika, smoked
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 cups beef broth, low sodium
• 1/2 cup red wine, optional
• to taste salt
• to taste black pepper, freshly ground
• for garnish fresh parsley, chopped

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium heat.
2. 2.Add the lamb chunks and brown them on all sides. Remove from the pot and set aside.
3. 3.In the same pot, add the chopped onion, sliced carrots, cubed potatoes, chopped red bell pepper, and minced garlic. Cook until the vegetables are slightly softened.
4. 4.Push the vegetables to one side of the pot and add the tomato paste to the empty space. Cook for a minute or until it becomes fragrant.
5. 5.Add the smoked paprika, dried thyme, and bay leaves to the pot. Stir everything together.
6. 6.Pour in the beef broth and red wine (if using). Bring to a simmer.
7. 7.Return the browned lamb chunks to the pot. Season with salt and freshly ground black pepper.
8. 8.Cover the pot and let the stew simmer for about 2 hours or until the lamb is tender.
9. 9.Taste and adjust the seasoning if needed.
10. 10.Serve the Bulgarian Lamb Stew hot, garnished with freshly chopped parsley.

lightbulb_outline Tips

• chevron_rightFor a richer flavor, marinate the lamb chunks in red wine and garlic overnight before cooking.
• chevron_rightIf you don't have lamb, you can substitute it with beef or chicken.
• chevron_rightFeel free to add other vegetables like mushrooms or peas to the stew.
• chevron_rightServe the stew with a side of crusty bread or fluffy rice for a complete meal.