Serves: 6
290 calories per serving. 9g fat
2 Tbs flour
1/8 tsp cayenne pepper
1/4 tsp freshly ground black pepper
1/2 tsp salt
1 lb lamb meat, cut into 2" cubes
2 Tbs olive oil
6 cups vegetable stock
3 large carrots, cut into 2" cubes
2 large stalks celery, cut into 1" pieces
3 cloves garlic, peeled and chopped
5 red new potatoes, cut into eighths
1 tsp dried rosemary
2 Tbs minced fresh parsley
5 large collard green leaves, chopped
In a large plastic bag combine the flour, cayenne pepper, black pepper and salt. Close the bag and shake to mix. Add the lamb, seal the bag and shake to coat well. Set aside.
In a large stockpot, heat the oil over medium-high heat. Add the lamb cubes and brown, about 1 min per side. Add the stock, carrots, celery, garlic, potatoes and rosemary. Cover and bring to a boil. Lower heat to simmer and cook 40 min. Add the parsley and collard greens and cook another 10 min.
Season to taste with additional salt, pepper and cayenne.