My trainer Troy Alvarado is writing a cookbook. A recipe for ropa vieja, a Cuban beef and tomato stew, will be included. It inspired me to make this lamb stew with a leg of lamb steak that I cut up. First I browned the meat and removed it from my stew pot, as with any stew, to get those intense flavors. I added onions and garlic to the oil and sauteed them until soft, then the peppers, tomato paste, tomatoes, along with salt, pepper, cumin and a bay leaf. I much prefer fresh tomatoes but they are expensive right now.
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