Lamb Stew over Brown Rice
This simple stew is hearty and delicious and can be made with beef, lamb or chicken.
Servings 4 bowls
Ingredients
- 1-1.5 pounds lamb leg cut into cubes [could also use beef or chicken]
- 3 cups broth
- 1 lb of red potatoes
- 2 carrots
- 1 can fire-roasted diced tomatoes
- 1 cup frozen greens
- 1/2 tsp smoked paprika
- 1 tsp dried oregano
- Salt + pepper to taste
Instructions
- Brown lamb in oil in the bottle of a large stockpot.
- Add remaining ingredients and bring to a boil.
- Reduce heat to low, cover and simmer for an hour.
- Serve over brown rice