Easy Lamb Creole Gumbo

Easy Lamb Creole Gumbo
 
 2 tablespoons Vegetable oil
 2 pounds Lamb riblets
 4 cups Chicken broth
 1/2 cup Chopped parsley
 2 teaspoons Salt
 1 Bay leaf
 1 pk Frozen sliced okra(10oz)
 Flour
 2 cans Stewed tomatoes(16oz)
 1 cup White wine
 1/2 Lemon, sliced/seeded
 1 teaspoon Thyme
 1 teaspoon Instant minced garlic
 1 can Black-eyed peas(15oz)

Instructions:

Heat oil in large Dutch oven; dust riblets with flour and brown on all sides in hot oil. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and seasonings. Cover and simmer 1 1/2 hours. 4. Add okra and peas; cook, covered, 10 to 15 minutes. NOTE: Meat may be removed from bones before servings. This gumbo freezes well.

From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Complete listing of all lamb recipes