Lamb Stew and Roasted Bell Pepper and Fingerling Potatoes | RICARDO

Ingredients

• 2 lb (1 kg) lamb cubes (shoulder meat)
• 3 tablespoons (45 ml) butter
• 4 cloves garlic, chopped
• 1 can 14 oz (398 ml) diced tomatoes
• Salt and pepper
• 1 1/2 lb (675 g) small whole fingerling potatoes (or halved, if large)
• 2 red bell peppers, seeded and cubed
• 2 tablespoons (30 ml) melted butter
• 1/4 cup (60 ml) chopped flat-leaf parsley
• 2 tablespoons (30 ml) chopped fresh chives
• 2 tablespoons (30 ml) chopped fresh basil