Lamb Creole Gumbo

Ingredients

• 1 pound American lamb leg or shoulder, cut into 1 inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 2 (16 ounce) cans stewed tomatoes
• 4 cups chicken broth
• 1 cup white wine
• 1/4 cup chopped parsley
• 1/2 lemon, sliced
• 2 teaspoons salt
• 1 teaspoon dried thyme leaves, crushed
• 1 bay leaf
• 1 garlic clove, finely chopped
• 1 (10 ounce) package frozen sliced okra, defrosted
• 1 (15 ounce) can black-eyed peas, rinsed and drained

Instructions

1. Coat lamb with flour.
2. In large pan with cover, heat oil over medium-hot heat. Add lamb and brown.
3. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic. Simmer, covered, for 1 1/2 hours.
4. Add okra and black-eyed peas. Cook for 10 to 15 additional minutes.
5. Remove bay leaf before serving.

Attribution

Recipe used with permission from: American Lamb Board