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Mexican Lamb Stew
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Submitted by:
Jimmy |
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Lamb is not very prevelent in Mexican cooking so this is a very interesting recipe. It combines the southwestern flavors with the lamb and makes a fantastic stew. |
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INGREDIENTS:
- 3 pound(s) , Lamb Shoulder Cubed
- 1 cup(s) , Scallions Chopped
- 4 ounces , Mild Green Chilies Canned
- 4 cup(s) , Canned Tomatoes
- 1 large , Green Bell Pepper Chopped
- 1 1/2 cup(s) , Water
- 16 ounces , Tomato Sauce
- 10 ounces , Corn Kernals
- 1 1/2 tablespoon(s) , Chili Powder
- 1 teaspoon(s) , Garlic Powder
- 1 can(s) , Pinto Beans Drained
- 1/2 cup(s) , Flour
- 3 tablespoon(s) , Vegetable Oil
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| Instructions: |
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. |
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