Hungarian Lamb Stew

• 3 slices bacon, cut into 1-inch pieces
• 2 medium onions, thinly sliced
• 2 pounds lamb stew meat, cut into 1-inch cubes
• 2 tablespoons Hungarian paprika
• 1 teaspoon salt
• 1 teaspoon caraway seeds
• 1 garlic clove, minced
• 1 medium green pepper, sliced, divided
• 1 medium sweet red pepper, sliced, divided
• 1 cup water
• 3 medium potatoes, peeled and cut into 3/4-inch pieces
• 1 large tomato, sliced

1. In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels, reserving drippings. Cook onions in drippings until tender. Remove onions. Brown meat in drippings on all sides over medium-high heat.
2. Return bacon and onions to pan along with the paprika, salt, caraway, garlic and half the peppers. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add additional water, if necessary.
3. Stir in potatoes and remaining peppers. Bring to a boil. Reduce heat; simmer for 20 minutes. Add tomatoes; simmer 10 minutes longer or until meat and vegetables are tender. Adjust seasoning, if necessary.

bacon, onions, lamb stew meat, paprika, salt, caraway seeds, garlic, green pepper, sweet red pepper, water, potatoes, tomato

Taken from www.tasteofhome.com/recipes/hungarian-lamb-stew/ (may not work)