⅓ cup all-purpose flour1 tsp. salt 1 tsp. pepper2 lbs. boneless American Lamb shoulder meat, fat trimmed, cut into 1-inch cubes3 Tbsps. olive oil, divided 4 cups fat-free chicken broth32 oz. homemade or prepared salsa2 cans hominy, drained (15¾ oz. each)¼ cup chopped cilantro leaves 1. In a bowl, combine flour, salt and pepper. Add lamb cubes in batches to coat. 2. In 6-quart pan, heat 1 Tbsp. oil over medium-high heat. Add lamb in batches and brown. Add more oil as needed. Place ...
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