1/2 cup olive oil
500g lamb shoulder cut into cubes
3 dried red peppers, sliced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 sprig of rosemary
3 tablespoons soy sauce
1/2 cup white dry wine
200g potatoes, peeled and cubed
1 cup beef broth
1 sprig of thyme
1/2 cup olive oil
500g lamb shoulder cut into cubes
3 dried red peppers, sliced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 sprig of rosemary
3 tablespoons soy sauce
1/2 cup white dry wine
200g potatoes, peeled and cubed
1 cup beef broth
1 sprig of thyme
Heat the olive oil in a pan
Cook the lamb and peppers until golden brown
Add the garlic and cook for an additional 2 minutes
Combine the rosemary, soy sauce, wine, potatoes, beef broth, and thyme
Simmer until the potatoes are tender.
