Post by April B. on Feb 11, 2003 13:02:28 GMT -6
Mexican Lamb Stew
Ingredients Directions
* 3 pounds lamb shoulder, cubed
* 1 cup chopped green onion
* 1 4-ounce can mild green chilis
* 4 cups canned tomatoes
* 1 large green pepper, chopped
* 1½ cups water
* 1 16-ounce can tomato sauce
* 1 10-ounce package frozen whole kernel corn, thawed
* 1½ tablespoons chili powder
* 1 teaspoon garlic powder
* 1 16-ounce cans pinto beans, drained
* ½ cup flour
* 3 tablespoons vegetable oil
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.
Add pinto beans and corn and simmer an additional ½ hour.
Serve garnished with a dollop of sour cream, a sprinkling of grated cheddar cheese, and black olives.
Ingredients Directions
* 3 pounds lamb shoulder, cubed
* 1 cup chopped green onion
* 1 4-ounce can mild green chilis
* 4 cups canned tomatoes
* 1 large green pepper, chopped
* 1½ cups water
* 1 16-ounce can tomato sauce
* 1 10-ounce package frozen whole kernel corn, thawed
* 1½ tablespoons chili powder
* 1 teaspoon garlic powder
* 1 16-ounce cans pinto beans, drained
* ½ cup flour
* 3 tablespoons vegetable oil
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.
Add pinto beans and corn and simmer an additional ½ hour.
Serve garnished with a dollop of sour cream, a sprinkling of grated cheddar cheese, and black olives.