Paprika and Pepper Lamb Stew


  1. In a large deep skillet cook the bacon over medium-high heat until evenly browned. Drain and reserve the drippings. Add the tomato paste and continuously stir with a wooden spoon until browned, creating a fond in the bottom of the pan. Deglaze the bottom of the pan with a touch of the juice from the diced tomatoes. Add the onions and peppers and cook until tender.
  2. In a separate pan, heat the bacon drippings. Season the cubed lamb with paprika, garlic powder, salt and pepper. Sauté lamb until evenly browned.
  3. Add cooked lamb to bacon, onion, pepper mixture. Add diced tomatoes and beef broth. Season with remaining paprika. Bring to a boil and then reduce to simmer allowing sauce to reduce and thicken, approximately 1 hour.
  4. Ladle into serving bowl and finish with a dollop of fresh sour cream.


  • 6 slices Ridgecrest® Bacon, Applewood Slice(s), diced
  • 2 cup West Creek beef broth
  • 2 tsp Black Pepper, ground
  • 3 tsp CF Sauer garlic powder
  • 2 each Piancone Epicureo Boneless Lamb Loin, trimmed and cubed
  • 2 each Peak Fresh Produce® Onion(s), diced
  • 1 cup paprika, Hungarian
  • 2 each Red Bell Pepper, seeded and diced
  • 2 lb Roma® Tomatoes, Canned Diced, with liquid
  • 1 cup Roma® Tomato Paste
  • salt, kosher , as needed
  • 1 each Yellow Bell Pepper, seeded and diced