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, ...

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