Axoa Lamb with Espelette Pepper - Fiery Foods & Barbecue Central

Ingredients

• 1/4 cup olive oil
• 2 onions, finely chopped
• 2 cloves garlic, finely chopped
• 4 green bell peppers, finely chopped
• 2 red bell peppers, finely chopped
• 1 ½ pounds lamb, cut into ½ inch cubes
• 2 tablespoons Espelette pepper powder
• 1 ½ cups beef bouillon
• 2 bay leaves
• Salt and pepper to taste