Herbed Lamb-And-White Bean Fricassee

• 1 pound lamb stew meat
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• 1 cup chopped red bell pepper
• 5 garlic cloves, minced
• 1/2 cup water
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped pitted green olives
• 1 (15-ounce) can cannellini or other white beans, drained
• 1 (14.5-ounce) can tomato wedges, undrained
• 1 (10-ounce) package frozen petite green peas
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
• 1/4 teaspoon black pepper

1. Sprinkle lamb with salt. Heat oil in a large Dutch oven over medium heat. Add lamb; saute 5 minutes or until browned. Add bell pepper and garlic; saute 3 minutes. Add water and next 5 ingredients (water through peas); cover, reduce heat, and simmer 40 minutes, stirring occasionally. Add cilantro, sage, and black pepper; simmer 5 minutes.
2. Note: Substitute 1 pound beef tips for lamb, if desired. Prepare recipe as directed, increasing water from 1/2 cup to 1 cup and simmering from 5 to 15 minutes longer.

meat, salt, olive oil, red bell pepper, garlic, water, balsamic vinegar, green olives, other white beans, tomato wedges, fresh cilantro, sage, black pepper

Taken from www.myrecipes.com/recipe/herbed-lamb-and-white-bean-fricassee (may not work)