1-1/2 lb lamb stew meat, cut into 1-inch pieces
1 Tbsp all purpose flour
3 Tbsp Olive Oil
3 Tbsp Bell Pepper Red Diced
1 medium onion, finely chopped
3- 3×1/2-inch strips fresh lemon peel
2 garlic cloves, chopped
2 Bay Leaves
2 Cups low-salt chicken broth
1 Tbsp tomato paste
4 medium carrots (about 8 oz), peeled, cut into 1-in pieces
1 cup frozen petite peas
Chopped fresh parsley
Place lamb stew chunks in a large bowl. Sprinkle with salt and pepper. Add flour and toss pieces to coat.
Heat 2 tbsp oil in heavy large pan or dutch oven, over medium-high heat. Add half of lamb pieces and sauté until brown, about 5 min. Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb.
Heat remaining 1 tbsp oil in same heavy pan over medium-low heat. Add bell pepper, onion, lemon peel, garlic, and bay leaves. Sauté ingredients until the onion begins to soften and become translucent, about 5 min. Return lamb and any accumulated juices to pan. Add broth and tomato paste, and stir with a heavy spatula or wooden spoon to combine. Turn up the burner to medium-high and bring stew to a full boil, scraping up browned “meaty bits” from the bottom of the pan.
Reduce heat to medium-low. Cover pan and simmer for 45-50 min. Add carrots; cover again and simmer until lamb and carrots are tender, about 20 min longer. Add peas. Take the lid off the pan and simmer, uncovered, until peas are tender and gravy thickens, about 5 minutes.
Discard bay leaves. Season stew to taste with salt and pepper; ladle into bowls. Garnish with parsley.