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 1 hours.

2. Add pinto beans and corn and simmer an additional 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