Kidney Bean Lamb Stew

Ingredients

750g Lamb (well spiced and cooked)
4 large fresh tomatoes
6 large fresh paprika (aka tatashe)
3 red bell peppers
6 fresh red chilli peppers
2 scotch bonnet (as desired)
2 large red onion
4 garlic cloves
1 cup boiled red kidney beans (you can use reduced salt canned beans)
4 large carrot, chopped nicely
1 cup meat stock (lamb stock)
2/3 cup of canola oil (or oil of choice)
1 bouillon cube (chicken knorr preferably)
Salt

Directions

• Blend tomatoes, paprika, bell peppers, red chilli, scotch bonnet, onions, and garlic cloves.
• Pour the tomato and pepper blend into a cooking pot and steam for 20 – 30 mins. Stir frequently to avoid having a burned tomato sauce mixture.
•  Add the meat stock to the tomato sauce and allow to simmer until it’s no longer moist resulting in a thick tomato paste form.
• In a saucepan, heat up the oil over medium heat. Add the hot oil to the tomato paste in the other pot and stir.
• Add the cooked lamb, bouillon cube and pinch of salt to taste if required. Combine all ingredients and cook for 10 mins. If too thick, add a bit of water.
•  Add the kidney beans and carrot.
• Turn off the gas stove after 10 mins.
•  Serve with boiled rice or bulgur wheat.

Enjoy!