Ingredients
3 slices bacon, cut into 1-inch pieces2 medium onions, thinly sliced2 pounds lamb stew meat, cut into 1-inch cubes2 tablespoons Hungarian paprika1 teaspoon salt1 teaspoon caraway seeds1 garlic clove, minced1 medium green pepper, sliced, divided1 medium sweet red pepper, sliced, divided1 cup water3 medium potatoes, peeled and cut into 3/4-inch pieces1 large tomato, sliced
Preparation
In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels, reserving drippings. Cook onions in drippings until tender. Remove onions. Brown meat in drippings on all sides over medium-high heat.
Return bacon and onions to pan along with the paprika, salt, caraway, garlic and half the peppers. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add additional water, if necessary.
Stir in potatoes and remaining peppers. Bring to a boil. Reduce heat; simmer for 20 minutes. Add tomatoes; simmer 10 minutes longer or until meat and vegetables are tender. Adjust seasoning, if necessary.
