Step 1: Prepare Your Ingredients Start by getting everything prepped, chopping up your onions, garlic, carrots, celery, and bell peppers. You’ll want your ingredients all ready to go once you start cooking since the process goes quickly from here.

Step 2: Sauté the Lamb In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb, seasoning it with a pinch of salt and pepper. Sear until browned, about 5–7 minutes, then remove the lamb from the pot and set it aside.

Step 3: Sauté the Vegetables In the same pot, add a bit more oil if needed, then toss in the onions, garlic, carrots, and celery. Sauté for about 5 minutes, or until the veggies start to soften. The garlic will smell incredible here, filling your kitchen with cozy aromas.

Step 4: Add Bell Peppers and Tomatoes Next, add in your bell peppers and give them a few stirs. Pour in the diced tomatoes, including the juices, to add richness to the mix. Stir everything well, making sure the tomatoes coat all the vegetables nicely.

Step 5: Simmer and Season Add the lamb back to the pot, along with the vegetable or chicken broth, tomato paste, oregano, and basil. Stir to combine all the ingredients. Reduce the heat to a gentle simmer and cover. Let it cook for about 45 minutes to an hour, allowing the flavors to deepen and the sauce to thicken.

Step 6: Taste and Adjust After simmering, give the dish a taste. Adjust the seasoning with salt and pepper as needed. If the flavors feel just right, you’re ready to serve—if not, let it simmer a little longer, as more cooking only enhances the taste.

Step 7: Serve or Store for Later Serve this dish over rice or pasta, garnished with a sprinkle of fresh parsley. Or, let it cool, transfer to an airtight container, and refrigerate. Letting it rest overnight will give it an even more wonderful, well-rounded flavor that’s worth the wait.