Lamb, Potato and Pepper Stew Calories

Lamb shoulder, neck or shank works well in lamb, potato and pepper stew because slow cooking makes these cuts tender and flavorful. Boneless stewing lamb is convenient too; cut it into evenly sized pieces for consistent cooking.

The lamb is usually tough because it has not had enough time to soften, or the stew has boiled too rapidly. Cook lamb, potato and pepper stew gently until the meat yields easily to a fork before serving.

Sweet bell peppers are a reliable choice for lamb, potato and pepper stew, while mild long peppers add a more pronounced pepper flavor. Use hot peppers only if you want noticeable heat, and add them with the potatoes.

Crusty bread, rice or bulgur are good accompaniments to lamb, potato and pepper stew because they soak up its broth. A crisp salad or plain yogurt also balances the richness of the lamb and makes a complete meal.

Yes, lamb, potato and pepper stew can be made in a slow cooker. Add the potatoes and peppers later in the cooking so they keep their shape, and make sure the lamb is tender before serving.

Cut the potatoes into large, similar-sized chunks and add them after the lamb has started to soften. Keep lamb, potato and pepper stew at a gentle simmer rather than stirring it frequently, which can break up the potatoes.

Yes, lamb, potato and pepper stew can be cooked ahead and refrigerated once it has cooled. Reheat it thoroughly before serving; the potatoes may soften further as they sit, so stir gently to keep them intact.

Yes, you can freeze lamb, potato and pepper stew, although the potatoes may become softer or slightly grainy after thawing. Freeze it in meal-sized portions, thaw in the refrigerator, and reheat until steaming throughout.

Trim visible fat from the lamb and avoid adding extra oil to make lamb, potato and pepper stew lighter. Letting the cooked stew cool also makes it easier to remove fat that firms on the surface.