Western Lamb Stew
Lamb, corn and red peppers combine in this Southwestern-style 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
- Heat oil in a deep skillet; sauté garlic and lamb, cooking until lamb is no longer pink. Drain any excess fat; discard fat.
- 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.
- 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.