Creamy Lamb Stew
Rinse the lamb shoulder and pat dry. Trim meat parry and cut into cubes. Peel and sslice the onions into thin wedges. Peel and finely chop the garlic.
Rinse and halve the bell peppers, remove seeds and ribs, then slice into strips.
Season the meat with salt and pepper.
Heat oil in a large pot and sear the lamb for about 5 minutes. Add onions and garlic and saute until translucent. Stir in lamb stock and cream and simmer, covered, for 1-1.5 hours. Add pepper strips for the last 15 minutes and let braise.
Stir in creme fraiche. Season with salt and pepper.
Garnish with basil leaves and serve immediately.