Easy Lamb Creole Gumbo

# Servings: 6-8

1 pound American lamb leg or shoulder, cut into 1-inch cubes
3 tablespoons all-purpose flour
2 tablespoons oil
2 cans (16 ounces each) stewed tomatoes
4 cups chicken broth
1 cup white wine
1/4 cup chopped parsley
1/2 lemon, sliced
2 teaspoons salt
1 teaspoon dried thyme leaves, crushed
1 bay leaf
1 garlic clove, finely chopped
1 package (10 ounces) frozen sliced okra, defrosted
1 can (15 ounces) black-eyed peas, rinsed and drained

Coat lamb with flour. In large pan with cover, heat oil over medium-hot heat. Add lamb and brown. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic. Simmer, covered, 1-1/2 hours. Add okra and black-eyed peas. Cook 10 to 15 additional minutes. Remove bay leaf before serving.