| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Shepherds roaming the western states with their herds and dogs, living alone for months at a time in tiny wagons, would be glad for a bowl of this hearty stew. Lamb, corn and red peppers combine in this meal for hard-workin' folk.

Western Lamb Stew

1 tablespoon vegetable oil
1 garlic clove, crushed
1 pound boneless sirloin lamb roast, cut into 1/2-inch cubes
2 cups beef broth
1 (8-ounce) can tomato sauce
1 package taco seasoning mix
1 (10-ounce) package frozen corn kernels
1 cup seeded and diced red bell pepper
1 1/2 cups quick-cooking rice

1. Heat oil in a deep skillet; sauté garlic and lamb, cooking until lamb is no longer pink. Drain any excess fat; discard fat.
2. Return skillet to heat; add beef broth, tomato sauce and taco seasoning mix. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
3. Remove cover, add corn and red bell peppers. Bring to a boil; stir in instant rice. Remove from heat; cover. Allow to stand for five minutes or until moisture is absorbed and rice is tender. Serve immediately.

Makes 6 servings.