This is the perfect fall meal; to me this is comfort food. The aroma transports me back to my grandparents’s kitchen. Whether it’s the peppers or the lamb I don’t know but something about this dish makes me happy – plus it tastes amazing too!
With a dish like this you can throw in what ever veggie you have. I like the combination of flat green beans and peas the best. You can add eggplant or zucchini if you desire; it is up to you and what you and your family prefers.
I had leftover kurbani lamb meat in the freezer so I don’t even know how much pounds I used; I would say I used approximately 2- 3 pounds (including bones). You can use what you normally would when you are making a stew.
For extra flavour I recommend pan frying the onion/pepper mixture, but if you don’t want to or if you are short for time you can skip this step but trust me it makes it tastes so much better.
What you will need:
- 2-3 lbs lamb pieces
- 1 red shepherd red pepper
- 1 red onion
- 1 green cubanelle pepper (sweet banana pepper)
- 10 flat green beans
- 1 cup frozen peas
- 1 tbsp red pepper paste*
- 1 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp ground hot chili (flakes are fine too)
- salt and pepper
- olive oil
- 1/2 cup water
Chop and dice the peppers and onion. Clean and rinse beans, cut ends and cut in two or three parts, then set aside. Heat some olive oil in a cast iron pan or non-stick frying pan and saute the onions, both peppers and both tomatoes and pepper paste. Add in the paprika, hot chili, salt and pepper. Add in the peas and the green beans. Adjust flavour and if you want or need more tomato or pepper paste add now. This process doesn’t take more than 7-10 minutes.
Season your lamb with salt.
Transfer the veggie mixture into the slow cooker, and add the lamb and water and stir around. Cover with lid, depending on how quick your slow cooker works, will depend how long you put it to cook for. This takes 3 hours on high to cook for me, for some it may take 5 hours, but you should check on it at 3 hours. If the meat is tender and looks done then your cooker is like mine, otherwise cook it for longer. Lamb should be tender, not tough and chewy, so don’t overcook your lamb either.
Serve with rice on the side and some yogurt if you wish, and enjoy!
*If you don’t have red pepper paste, you can use tomato paste.