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Lamb Creole Gumbo

Ingredients

  • 1 pound American lamb leg or shoulder, cut into 1-inch cubes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons 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.

Recipe credit: American Lamb Board