1. Trim fat from lamb, and cut lamb into 2-inch cubes. 2. Combine lamb and 3 cups cider in a large zip-top plastic bag; seal and marinate in refrigerator 8 hours or overnight. 3. Drain lamb, discarding marinade. Pat lamb dry with paper towels. 4. Place flour in a large zip-top plastic bag. Place half of the lamb in bag, and seal bag, shaking to coat. 5. Heat 1 tablespoon oil in a Dutch oven over medium-high heat; add lamb mixture, and cook for 5 minutes or until browned. 6. Remove from pan. Add the remaining lamb to bag, and seal bag, shaking to coat. 7. Repeat the procedure with 1 tablespoon oil and lamb. 8. Heat pan coated with cooking spray over medium heat. 9. Add onion and garlic; sauté 6 minutes. Return lamb to pan; add 1 cup cider, broth, and next 6 ingredients (broth through cinnamon). 10. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until lamb is tender. 11. Add potato and carrot; bring to a boil. 12. Cover, reduce heat, and simmer 15 minutes. 13. Stir in bell peppers; cook 5 minutes or until bell peppers are crisp-tender. Discard rind strips, bay leaves, and cinnamon stick. ---------------------------------------------------------------------------
Nutrition
Ingredients
