New Mexico Shepherd's Lamb Stew
Submitted by;
Shirley Raye Redmond ~ NM

1 lb. boneless lamb, cut in cubes
3 Tbsp flour
2 Tbsp corn oil

1 envelope dry onion gravy mix
salt to taste
1/4 tsp. garlic powder
dash paprika
dash pepper
2 cups cold water

2 potatoes, pared, halved and cut in slices
1/2 cup frozen green chilies

Coat meat with flour and brown in oil.  Drain meat.  Add gravy 
mix, spices and water.  Cover and simmer 30 minutes.  Then add 
green chilies and potatoes.  Cover and simmer another 30 minutes 
or until potatoes are tender.

Serves 4

For an easy recipe for Spanish bun, a simple but tasty cake 
served in The Shepherd King, please contact my website 

Meats and Main Dishes
Recipe Corner

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