Recipe -- Mexican Lamb Stew

(6 Servings)

• 1? pounds American lamb stew meat, well trimmed, cut in
• ?-inch cubes
• ? cup flour
• 1? teaspoons ground pepper
• 1 teaspoon salt
• ? teaspoon garlic powder
• 2? teaspoons chili powder
• 1 can (16 ounces) whole tomatoes, quartered; reserve liquid
• 1 teaspoon chicken bouillon
• ? cup tomato puree
• 3 Tablespoons picante sauce, any flavor
• 8-9 green onions, chopped
• 1 medium bell pepper, diced
• 1 can (12 ounces) Mexi-corn, ? drained
• 1 can (15 ounces) pinto beans, drained
• 1 can (4 ounces) green chili peppers
• Toppings: grated cheddar cheese, sour cream, sliced black olives

1. In plastic bag, mix flour, 1 teaspoon pepper, 1 teaspoon salt, ? teaspoon garlic powder and ? teaspoon chili powder.
2. Place lamb cubes inside; shake bag, thoroughly coating lamb cubes.
3. *Brown lamb on all sides using medium heat.
4. Add lamb to crock pot; add tomatoes, cup of juice from canned tomatoes, bouillon, tomato puree, picante sauce, 2 teaspoons chili powder, green onions, ? teaspoon pepper, ? teaspoon garlic powder and bell pepper. Stir mixture; blending well.
5. Cover; set cooker on low; cook for 8 hours.
6. During last hour of cooking, add corn, pinto beans and green chili pepper.
7. To serve, sprinkle with grated cheese, dollop of sour cream and olive slice.

(*If using a Teflon-treated pan, no oil is necessary. Use 1 Tablespoon vegetable oil if using a regular skillet.)

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