Hot Tomato Lamb Stew

DIRECTIONS:

2lbs lean lamb (cut from leg or roast), cut in 2 inch cubes

1 medium onion, coarsely chopped

1/2 cup celery, coarsely chopped

2 cloves garlic (crushed or chopped)

3 16oz. cans stewed tomatoes

1 cup red table wine (or substitute)

1/4 cup One Hot Tomato Chipotle-Habanero Salsa

1 lb. frozen okra, sliced

Saute onion, celery, garlic, and lamb in 2 tbl. Extra-Virgin Olive Oil in large pan. When meat has browned and vegetables are soft, add tomatoes, wine and One Hot Tomato Salsa. Put lid on pan and bake for 3-4 hours, adding water or more wine if necessary. Taste for seasoning (if it isn’t hot enough, add more salsa!), salt and add frozen, sliced okra. Bring to a boil on stove top, cover and let cook for 15 minutes, stirring frequently. Serve with brown rice and a fruit salad. [Serves 6-8]