Start to finish: 1 hour 1 minute
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
1 pound American Lamb boneless shoulder or leg, cut into 1/2-inch cubes
1 tablespoon olive oil
30 ounces canned diced tomatoes and juice
16 ounces tomato sauce
1 large onion, chopped
3 large celery stalks, chopped
1 bay leaf
1 teaspoon dried basil leaves, crushed
2 cups water
10 ounces frozen green beans, partially thawed
10 ounces frozen sliced carrots, partially thawed
10 ounces frozen corn, partially thawed
Servings: 8
1. In large plastic bag, combine flour, garlic powder, pepper and salt. Add lamb cubes; coat thoroughly with flour mixture. Heat oil in large pan. Add entire contents of bag and brown lamb cubes.
2. Stir in tomatoes and juice, tomato sauce, onion, celery, bay leaf, basil and water. Cover, and bring to a boil. Reduce heat; simmer covered for 1 hour. Add green beans, carrots and corn; cover and cook additional 10 minutes.
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
1 pound American Lamb boneless shoulder or leg, cut into 1/2-inch cubes
1 tablespoon olive oil
30 ounces canned diced tomatoes and juice
16 ounces tomato sauce
1 large onion, chopped
3 large celery stalks, chopped
1 bay leaf
1 teaspoon dried basil leaves, crushed
2 cups water
10 ounces frozen green beans, partially thawed
10 ounces frozen sliced carrots, partially thawed
10 ounces frozen corn, partially thawed
Servings: 8
1. In large plastic bag, combine flour, garlic powder, pepper and salt. Add lamb cubes; coat thoroughly with flour mixture. Heat oil in large pan. Add entire contents of bag and brown lamb cubes.
2. Stir in tomatoes and juice, tomato sauce, onion, celery, bay leaf, basil and water. Cover, and bring to a boil. Reduce heat; simmer covered for 1 hour. Add green beans, carrots and corn; cover and cook additional 10 minutes.
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