ESTOFADO DE CORDERO PRIMAVERA
(LAMB STEW WITH VEGETABLES)

2 tablespoons olive oil
4 pounds lamb, cut into cubes
salt and pepper to taste
1 large onion, chopped
1 medium bell pepper, chopped
1 medium carrot, chopped
3 cloves garlic, chopped
2 teaspoons oregano
2 cans beef broth
1 can artichoke hearts, chopped
1 can tomatoes, chopped
1/4 bunch spinach, shredded
1 cup fava beans
1 cup peas
12 small new potatoes, whole
2 chopped tablespoons parsley

Saute lamb in oil until brown, season with salt and pepper.

Add onions, bell pepper, carrots, garlic and oregano, saute for 5 minutes.

Add broth, simmer 1 hour.

In large baking dish, place lamb mixture on bottom, layer in artichokes, tomatoes, spinach, beans, peas, and potatoes, season with salt and pepper, cover with foil.

Bake 45 minutes at 375 degrees. Sprinkle with parsley and serve.

Serves 4
Source: The Chilean Kitchen by Ruth Van Waerebeek-Gonzalez