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Source: America's Favorite Food Associations

Mexican Lamb Stew
If you like Mexican flavoring, you will love this stew!
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Serves: 6
Prep Time: 10 minutes
Cook Time: 60 or more minutes
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1 1/2 pounds boneless leg or loin of lamb, cut into 1/2 inch cubes
1/4 cup flour
1 1/2 teaspoons ground pepper
2 1/4 teaspoons chili powder
1/2 teaspoon garlic powder
1 teaspoon salt, optional
1 tablespoon oil
3 tablespoons picante sauce, mild, medium or hot
1 cup green onions, chopped
1 green pepper, diced
1 15 ounce can canned pinto beans, drained
1 4 ounce can green chili peppers, drained and diced

In plastic bag mix flour, 1 teaspoon chili powder, ¼ teaspoon garlic powder and salt if desired. Place lamb cubes inside and thoroughly coat with flour. In Dutch oven lightly brown cubes in medium hot oil. Add tomatoes, bouillon, picante sauce, green onions, green pepper, and remaining pepper, garlic powder and chili powder. Bring to boil, reduce heat, cover and simmer for 45 minutes. Add corn, pinto beans and green chili peppers. Simmer uncovered for 15 minutes, stirring occasionally.

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