Southwestern Lamb Stew

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 lb boneless lamb, trimmed and cut into 3/4inch cubes
• 1 1/2 teaspoons cumin
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 2 teaspoons vegetable oil
• 2 medium green peppers, cut into 3/4inch pieces
• 2 small onions, quarted
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and cubed
• 1 (14 1/2 ounce) can mexican-style stewed tomatoes
• 1 1/2 cups v 8 juice
• 1/2 cup water
• 1 (10 ounce) package frozen whole kernel corn

Recipe

• 1 in a large resealable plastic bag combine lamb, cumin, salt and cayenne; shake to coat evenly.
• 2 in a large pot or dutch oven over medium heat brown lamb in oil, drain.
• 3 add green peppers, onions, and garlic, saute for 3 minutes. add potatoes, tomatoes, v8 and water, mix well and bring to a boil.
• 4 reduce heat cover and simmer for 45 minutes.
• 5 add corn, cover and simmer for 10-15 minutes longer or until vegetables and lamb are tender.