Cordero Con Chilindron (Lamb With Tomatoes And Peppers) - cooking recipe

Ingredients

2 lbs boneless lamb, cut in 2-inch pieces
salt
pepper
4 tablespoons olive oil
1 medium onion, finely chopped
1 garlic clove, chopped
2 medium red bell peppers, cut in 1/4-inch strips
2 medium tomatoes, peeled, seeded and chopped

Preparation

Pat lamb dry and season with salt and pepper.
Heat oil in a large pot or Dutch oven. Saute lamb until lightly browned, about 5 minutes.
Remove and set aside.
Add onion, garlic and peppers to pot and saute over moderate heat until softened, about 10 minutes.
Add tomatoes and cook until mixture is well-blended, about 5 minutes. Return lamb to pot, along with any accumulated juices.
Cover and simmer over low heat until lamb is tender, about 1 1/2 hours.