50+ Friends Club Cookbook
Meat and Wild Game

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Lamb Stew

From the Kitchen of: Pepper

2	Tbsp.	Olive or Vegetable Oil
2	lb.	Boneless Lamb, cut into 1 inch cubes
1		Leek, coarsely chopped
1	clove	Garlic, minced
1 1/2	tsp.	Salt
1/2	tsp.	freshly ground Pepper
1	tsp.	fresh Thyme or 1/4 tsp. dried ground Thyme
2		fresh Green Chilies, seeded and coarsely chopped
3	med	unpeeled Potatoes, cut into 1 inch cubes
3/4	c.	Corn, fresh or frozen
1	c.	unpeeled Yellow Squash, cut into 1 inch cubes
1	c.	Water
2	c.	fresh Spinach or Sorrel, coarsely chopped

• Heat oil in a large saucepan or Dutch oven on medium high heat.
• Brown half of the meat, onion and garlic, remove and repeat with the second half.
• Return the first half to the pan and add the salt, pepper, thyme and water.
• Cover and reduce heat, and simmer for 30 minutes.
• Add the chilies, potatoes, squash, corn and 1 cup water. Cover and cook 20 minutes or until tender. Add the spinach, cover and cook an additional 5 minutes.
• Serve in Bowls.
• Serves 4-6