Cordero Con Chilindron (Lamb With Tomatoes and Peppers)

• boneless lamb↗2 lb

  cut in 2-inch pieces

• salt↗
• pepper↗
• olive oil↗4 tablespoons
• onion↗1

  medium, finely chopped

• garlic clove↗1

  chopped

• red bell peppers↗2

  cut in 1/4-inch strips

• tomatoes↗2

  peeled, seeded and chopped

Step-by-step instructions

1. 1

   Pat lamb dry and season with salt and pepper.

2. 2

   Heat oil in a large pot or Dutch oven. Saute lamb until lightly browned, about 5 minutes.

3. 3

   Remove and set aside.

4. 4

   Add onion, garlic and peppers to pot and saute over moderate heat until softened, about 10 minutes.

5. 5

   Add tomatoes and cook until mixture is well-blended, about 5 minutes. Return lamb to pot, along with any accumulated juices.

6. 6

   Cover and simmer over low heat until lamb is tender, about 1 1/2 hours.