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
http://www.sheepscreek.com/recipe_list.html