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2-3 lbs. boneless lamb leg, rolled & tied. Or any stewing meat such as lamb shoulder, lamb shank, etc.**

Kosher salt and pepper, to taste

Mushroom powder, optional

Neutral oil, for searing

8 oz sweet peppers, such as jimmy nardellos or bell peppers. chopped, *divided

1 medium onion, peeled and chopped

8 garlic cloves, peeled and smashed

2 guajillo peppers

2 habanero peppers, optional

2 bay leaves

4 Tbsp tomato paste

3 cups chicken stock

1 Tbsp fish sauce

3 Tbsp liver paste or pate **

6 oz yukon potatoes, cut into large chunks

4 oz carrots, peeled and cut into large chunks

½ cup frozen shucked green peas

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Instructions:

1. Preheat oven to 325F

2. Liberally season lamb with salt and pepper all over. Optional, coat lamb in mushroom powder as well.

3. In an oven safe pot, coat bottom of pot with oil. On medium heat, sear lamb on all sides, about 5-6 minutes per side. Once seared, remove lamb from pot and set aside.

4. Add in half of the sweet peppers, onions, garlic, guajillo peppers, and habaneros. Cook until slightly roasted and browned, about 5 minutes. Add in tomatoes and bay leaves. Cook until some of the liquid is released and scrap fond from the bottom of the pot. About 3-5 minutes.

5. Add in tomato paste and coat all the aromatics in the tomato paste. Cook until the tomato paste has slightly darkened, about 3-5 minutes.

6. Stir in chicken stock, fish sauce and liver spread. Continuously stir to combine liver spread. Bring to a boil. Cover with lid and place in oven.

7. Cook 1 hour and 30 minutes, and flip meat over. Add in potatoes, carrots and remainder of sweet peppers. Place back in oven for another 60 minutes until fork tender.

8. Once lamb is tender, stir in green peas. Discard bay leaves, and guajillo peppers. Adjust seasoning to your liking.

9. Serve with steamed rice.

NOTES:

You can substitute the lamb with any stewing meat. Beef, pork, or chicken thighs. Cooking time will vary. You can also cut your meat into 2 inch chunks if you prefer.

Liver spread can be substituted with pureed chicken livers, or pate. It can also be substituted with coconut cream or peanut butter. Also you can leave it out.