Pottréttur

Stew

Ingredients

500 g boneless lamb
1 red pepper
1 yellow pepper
1 green pepper
1 onion
15 g dried mushrooms
2 Tbsp butter
200 ml milk
200 ml vegetable broth
200 g cream cheese
1 small can of tomato paste
1 tsp sea salt
1 tsp black pepper


Preparation

Soak the dried mushrooms in cold water well in advance and soak for at least 30 minutes, preferably a little longer.

Peel the onions and cut them into small cubes.

Wash and clean the peppers and cut them into small pieces.

Heat 1 tablespoon of butter in a large pot and fry the onions until translucent. Add the pepper pieces and mushrooms and let everything simmer until the vegetables are soft.

Cut the meat into cubes approx. 2 x 2 cm in size.

Then take the vegetables out of the pot and set them aside. Add the second tablespoon of butter to the pot and briefly fry the meat on all sides.

Add the vegetables again, pour in the milk and vegetable stock and let everything simmer over low heat for about 20 minutes.

Then add the tomato paste and cream cheese, stir everything together and season with salt and pepper.

Serve the meat stew with plenty of bread for everyone.

[Translated from here.]