Easy Lamb Creole Gumbo

6 to 8 servings
Preparation time:  10 minutes
Cook time:  2 hours

1        pound American Lamb leg or shoulder, cut into 1-inch cubes
3        tablespoons all-purpose flour
2        tablespoons oil
2        cans (16 ounces each) 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        package (10 ounces) frozen sliced okra, defrosted
1        can (15 ounces) 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.

Nutrition per serving:  324 calories, 19 g protein, 22 g carbohydrate, 16 g total fat (43% calories from fat), 54 mg cholesterol, 4 g fiber, 1501 mg sodium, 4 mg niacin, 0.11 mg vitamin B6, 1 mcg vitamin B12, 3 mg iron, 3 mg zinc.

Recipe and image provided by the American Lamb Board