Hearty Lamb Stew
Cut the lamb into bite-sized cubes. Peel and dice the onion and garlic. Rinse the peppers, cut in half lengthwise, remove the seeds and cut into large pieces.
Heat olive oil in a large pot. Sauté the lamb, onions and garlic until browned. Season with salt and pepper. Stir in the peppers, rice and spices and sauté briefly. Stir in the tomato paste and beef broth, cover and simmer for 20 minutes.
Rinse and drain the kidney beans. Rinse and dice the tomatoes. Add the beans and tomatoes to the stew and continue simmering for 5-10 minutes. Season with salt, pepper and sugar to taste. Ladle the stew into bowls and serve.