1/3 cup all-purpose flour
3 pounds American Lamb leg, cute into 1-1/2 inch cubes
2 tablespoons olive oil
2 clove garlic, finely chopped
15 ounces canned chopped tomatoes and juice
1/2 cup fat-free chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup golden raisins
1/4 cup sherry or chicken broth
Servings: 12
1. Place flour in plastic bag. Add lamb cubes and shake to coat with flour. In large skillet, heat oil and brown lamb over medium-high heat. Add onion and garlic; cook on medium heat for 4 minutes. Stir in tomatoes and juice, broth and seasonings and cook 5 minutes. Simmer 30 minutes, covered.
2. Soak raisins in sherry or chicken broth while lamb is cooking. Add raisins and sherry or broth to lamb; cook additional 10 minutes.
3 pounds American Lamb leg, cute into 1-1/2 inch cubes
2 tablespoons olive oil
2 clove garlic, finely chopped
15 ounces canned chopped tomatoes and juice
1/2 cup fat-free chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup golden raisins
1/4 cup sherry or chicken broth
Servings: 12
1. Place flour in plastic bag. Add lamb cubes and shake to coat with flour. In large skillet, heat oil and brown lamb over medium-high heat. Add onion and garlic; cook on medium heat for 4 minutes. Stir in tomatoes and juice, broth and seasonings and cook 5 minutes. Simmer 30 minutes, covered.
2. Soak raisins in sherry or chicken broth while lamb is cooking. Add raisins and sherry or broth to lamb; cook additional 10 minutes.
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