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Doug's Favorite Lamb Stew

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2 teaspoon canola oil
8 ounce lamb stew meat
2 cloves garlic (minced)
cup flour
5 cups chicken broth
1 can 6 oz. tomato paste
1 tablespoon paprika
teaspoon ground black pepper
2 bay leaves
2 yams (cut into inch cubes)
1 small acorn squash (peeled & cut into inch cubes)
1 cups frozen corn
1 cups fresh sliced mushrooms


Spray 4 quart ovenproof Dutch oven with non-stick spray. Add oil and swirl to coat bottom. Heat over medium heat. Add lamb and garlic. Cook, stirring frequently until meat is well browned.

Stir in flour, then stir in chicken broth, tomato paste, paprika and bay leaves. Cover and bring to a boil. Transfer to oven and bake covered at 350 for 45 min. Stir in sweet potatoes and squash. Cover and bake for 25 minutes more, stirring occasionally. Add corn and mushrooms and bake covered for an additional 20 min. until vegetables are tender. Discard bay leaves and serve with warm crusty French bread.

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