Easy Lamb Creole Gumbo
Recipe courtesy of the American Lamb Board.
1 pound American Lamb boneless 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 low sodium chicken broth, canned
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 clove garlic, finely chopped
1 (10-ounce) package frozen sliced okra, defrosted
1 (15-ounce) can black-eyed peas, rinsed and drained
- Coat lamb with flour.
- In large pan with cover, heat oil over medium-hot heat. Add lamb and brown. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic.
- Simmer, covered, 1 1/2 hours. Add okra and black-eyed peas. Cook 10 to 15 additional minutes. Remove bay leaf before serving.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 324; Total Fat: 16g; Cholesterol: 54mg; Total Carbs: 22g; Fiber: 4g; Protein: 19g; Sodium: 1501mg.
Recipe and photograph courtesy of the American Lamb Board.