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