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Ingredients

• 3 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch chunks  1/2 cup fresh lemon juice, about 2 large lemons
• 1 tablespoon olive oil
• 2 teaspoons minced garlic, about 2 large cloves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Sea salt and freshly ground black pepper to taste
• 2 large red bell peppers, stemmed, seeded and cut into 1-inch squares
• 8 ounces fresh mushrooms, cleaned and stems removed

Description

Makes 6 Servings

Viking