YIELD: 6 to 8 servings 1 lb. American lamb leg or shoulder, cut into 1" cubes 3 Tbsps. all-purpose flour 2 Tbsps. oil 16 oz. canned stewed tomatoes 4 cups chicken broth 1 cup white wine ¼ cup chopped parsley ½ lemon, sliced 2 tsps. salt 1 tsp. dried thyme leaves, crushed 1 bay leaf 1 garlic clove, finely chopped 10 oz. sliced okra 15 oz. canned black-eyed peas, rinsed and drained 1. Coat lamb with flour. In a large pan, heat oil over medium heat. Add lamb and brown. 2. Stir in tomatoes, ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.