In a large skillet, brown meat in butter. Add garlic and cook for 1 minute.
Add tomatoes and bring to a boil. Cover and simmer over low heat for about 1 hour and 15 minutes or until meat becomes tender. Remove lid for the last 15 minutes if there is a lot of cooking juices. Stir a few times. Season with salt and pepper.
Roasted Fingerling Potatoes and Bell Peppers
With the rack in the middle position, preheat the oven to 200 °C (400 °F).
In a large baking dish, combine potatoes, bell peppers and melted butter. Season with salt and pepper. Roast for about 45 minutes or until vegetables begin to brown. Sprinkle with fresh herbs. Pour lamb stew over vegetables. Toss and serve immediately.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.