|Olive oil||2 Teaspoon|
|Lean boned lamb leg/Lean boned chuck roast||3⁄4 Pound, cut into 1-inch cubes|
|Chopped vidalia/Other sweet onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped carrot||3⁄4 Cup (12 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Cubed baking potato||1 1⁄2 Cup (24 tbs)|
|Peeled chopped rutabaga||1 Cup (16 tbs)|
|Peeled chopped turnip||1 Cup (16 tbs)|
|Canned low salt chicken broth/8 cups homemade chicken stock||73 1⁄2 Ounce (Seven 10 1/2 Ounce Each Cans)|
|Chopped plum tomato||1⁄2 Cup (8 tbs)|
|Chopped zucchini||1⁄2 Cup (8 tbs)|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Dried oregano||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
Heat oil in a large Dutch oven until hot; add lamb, browning on all sides.
Add onion, celery, carrot, and garlic; saute 5 minutes.
Add wine, and cook 3 minutes, stirring frequently.
Add potato and next 5 ingredients; bring to a boil.
Reduce heat to medium; cook 1 hour and 20 minutes or until Vegetables are tender.
Add tomato and remaining ingredients; cook an additional 10 minutes.
Discard bay leaves.