Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Combine lam, onion and garlic in a Dutch oven; cook over Medium heat until browned, stirring to crumble lamb. Drain in a colander; pat dry with paper towels. Wipe drippings from pan with a paper towel; return mixture to pan. Add tomatoes and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer for 2 hours; stirring occasionally. Stir in beans and hot sauce. Cover and simmer for 30 minutes. Spoon into bowls; garnish with cilantro, if desired. * vary amount to taste Yield: 8 servings. Per 1 cup serving; 241 calories, 5.7 g. fat, 60 mg. cholesterol MC formatting by bobbi744@sojourn.com Recipe by: Cooking Light Recipe Card Posted to Digest eat-lf.v097.n098 by Roberta Banghart on Apr 12, 1997
