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Le Chaudron recipe
Sauté d'agneau aux poivrons
Lamb stew with peppers
⏱ 75 minServes 4Easy440 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)lamb shoulder, cubed
3bell peppers, cut into strips
3tomatoes, chopped
2onions, sliced
3 clovesgarlic, chopped
1 teaspoonground cumin
- 800 g (28 oz) lamb shoulder, cubed
- 3 bell peppers, cut into strips
- 3 tomatoes, chopped
- 2 onions, sliced
- 3 cloves garlic, chopped
- 1 teaspoon ground cumin
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brown the lamb for 8 minutes.
- Add the onions and garlic and cook 5 minutes.
- Add the cumin and tomatoes and stir for 3 minutes.
- Add a glass of water, cover and simmer for 30 minutes.
- Add the peppers and cook 20 minutes more.
- Adjust the seasoning and serve hot with couscous or rice.
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