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Cajun and Creole   -   Lamb Stew With Greens   adapted from Louisiana Tastes by Paul Prudhomme

Description
Ingredients
  • 2 Teaspoons Salt
  • 2 Teaspoons Coriander
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Tarragon
  • 1 Teaspoon Thyme
  • 1 Teaspoon Cayenne
  • 1 Teaspoon Dry Mustard
  • 1 Teaspoon Cumin
  • 1 Teaspoon Allspice
  • 1/2 Teaspoon Chipotle Pepper -- Ground
  • 2 Pounds Lamb -- Cubed
  • 1 Bunch Scallion -- Chopped
  • 4 Cups Beef Stock
  • 2 Bunches Mustard Greens -- Chopped
  • 2 Large Carrot -- Chopped
  • 1 Medium Yucca Root -- Chopped
  • 2 Stalks Celery -- Chopped
  • 2 Tablespoons Dark Brown Sugar
Directions Combine seasoning mix in bowl. Add 2 tablespoons of the mix to the lamb and coat well. Saute meat until browned on all sides. Add scallions, 1 cup stock and greens. Cover and cook for 10 minutes. Add remaining ingredients, including the rest of the seasoning mix. Cover, simmer for 30 minutes. The stew should be thick and served over rice.
Serves 4
Time to Make 0:00



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