Southwestern Lamb Stew

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 3/4 lbs lamb tenderloin, trimmed of fat and cut into 1-inch pieces
• 1/4 cup all-purpose flour
• 1 cup chopped red onion
• 2 cups fat free chicken broth, more if needed to thin stew
• 10 ounces chopped tomatoes and green chilies
• 1 1/4 lbs yams, peeled and cut into 1-inch cubes or 30 ounces canned yams, drained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 4 ounces diced green chilies, drained
• 16 ounces frozen corn
• salt
• pepper

Recipe

• 1 toss lamb with flour to coat. brown lamb over medium heat about 5-7 minutes in a large pot coated with nonstick cooking spray. add onions and cook until tender. add broth, tomatoes and green chilies, yams, chili powder, cumin, diced green chilies and corn.
• 2 bring mixture to a boil, lower heat and simmer until yams are tender and lamb is done, approximately 45 minutes.
• 3 add more chicken broth if stew gets too thick. season to taste.
• 4 variations: if using canned yams, cut in small chunks and stir in at the end of cooking.