Lamb With Sweet Red Peppers
|Boneless lamb leg||3 Pound, cut into 1 1/2-inch pieces|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Hot water||2 Cup (32 tbs)|
|Chopped fresh parsley||3 Tablespoon|
|Red bell peppers||2 Large, cut into 1 1/2- to 2-inch pieces|
1. Trim excess fat from lamb. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large frying pan or flameproof casserole, heat oil over high heat. Add lamb and cook, turning frequently, 3 to 5 minutes, or until browned on all sides.
2. Add garlic, water, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, reduce heat to medium, and cook partially covered 30 minutes. Uncover and cook 10 minutes longer, or until lamb is fork tender.
3. Add parsley and red peppers to pan. Cook 10 minutes, or until peppers are just tender.