Sheep's Creek Farm
Mexican Lamb Stew
3 pounds lamb shoulder, cubed
1 cup green onion, chopped
1 can mild green chiles (4-ounces)
4 cups canned tomatoes
1 large green pepper, chopped
1 1/2 cups water
1 can tomato sauce (16-ounces)
1 package frozen whole kernel corn, thawed (10-ounces)
1 1/2 Tablespoons chili powder
1 teaspoon garlic powder
1 can pinto beans, drained (16-ounces)
1/2 cup flour
3 tablespoons vegetable oil
1. Coat lamb with flour. Brown in vegetable oil over medium high heat. Add all remaining ingredients except pinto beans and corn. Simmer for 1½ hours.
2. Add pinto beans and corn and simmer an additional ½ hour.
3. Serve garnished with a dollop of sour cream, a sprinkling of grated cheddar cheese, and black olives.
Source: Sheep's Creek Farm Lamb Recipes