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.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Nov 8 17:09:32 EST 1997