1 pound American Lamb leg or shoulder, cut into 1-inch cubes
3 tablespoons all-purpose flour
2 tablespoons oil
32 ounces stewed tomatoes
4 cups chicken broth
1 cup white wine
1/4 cup chopped parsley
1/2 lemon, sliced
2 teaspoons salt
1 teaspoon dried thyme leaves, crushed
1 bay leaf
1 garlic clove, finely chopped
10 ounces frozen sliced okra, defrosted
15 ounces canned black-eyed peas, rinsed and drained
Servings: 6
Coat lamb with flour. In large pan with cover, heat oil over medium-hot heat. Add lamb and brown. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic. Simmer, covered, 1-1/2 hours. Add okra and black-eyed peas. Cook 10 to 15 additional minutes. Remove bay leaf before serving.
3 tablespoons all-purpose flour
2 tablespoons oil
32 ounces stewed tomatoes
4 cups chicken broth
1 cup white wine
1/4 cup chopped parsley
1/2 lemon, sliced
2 teaspoons salt
1 teaspoon dried thyme leaves, crushed
1 bay leaf
1 garlic clove, finely chopped
10 ounces frozen sliced okra, defrosted
15 ounces canned black-eyed peas, rinsed and drained
Servings: 6
Coat lamb with flour. In large pan with cover, heat oil over medium-hot heat. Add lamb and brown. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic. Simmer, covered, 1-1/2 hours. Add okra and black-eyed peas. Cook 10 to 15 additional minutes. Remove bay leaf before serving.
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