* 1 lb. American Lamb boneless leg or shoulder, cut into 1 in. cubes * 3 Tbsp. flour * 2 Tbsp. vegetable oil * 2 cans ( 16 oz. each) stewed tomatoes * 4 c. low sodium chicken broth, canned * 1 c. white wine * 1/4 c. chopped parsley * 1/2 lemon, sliced * 2 tsp. salt * 1 tsp. dried thyme leaves, crushed * 1 bay leaf * 1 clove garlic, finely chopped * 1 pkg. ( 10 oz.) frozen sliced okra, defrosted * 1 can (15 oz.)black-eyed peas, rinsed and drained
What to do:
1. Coat lamb with flour. 2. In large pan with cover, heat oil over medium-hot heat. Add lamb and brown. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic. 3. Simmer, covered, 1-1/2 hrs. Add okra and black-eyed peas. Cook 10 to 15 additional min. Remove bay leaf before serving.