Materials
1 kg lamb thigh meat – medium diced
50 g butter
1 teaspoon of sugar
400 g shallots – peeled, whole
2 heads of garlic – peeled, whole
2 tomatoes – thickly sliced
4 bell peppers – thickly sliced
1 teaspoon salt
1 teaspoon cumin
1 teaspoon of thyme
1 teaspoon paprika
DIRECTIONS
Melt the butter in a pot and add the meat. Sauté the meat over a medium heat. Add the sugar and stir, then reduce the heat, add two cups of water and cook until the meat is tender.
Add the tomatoes, shallots, garlic and peppers to the pot, season and cook until the vegetables are cooked.
Serve the stew hot with rice pilaf.
