2 tblsps all-purpose flour

2 tblsps all-purpose flour
1/8 teaspoon cayenne pepper
1/4 tsp. ground black pepper
1/2 teaspoon salt
1 pound lamb meat, cut into 2-inch cubes
2 tablespoons olive oil
6 cups vegetable stock
3 large carrots, cut into 2-inch rounds
2 large stalks celery, cut into 1-inch pieces
3 cloves garlic, peeled and chopped
5 red new potatoes, cut into eighths
1 teaspoon dried rosemary
2 tblsps. minced 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 minute per side.

Add the stock, carrots, celery, garlic, potatoes and rosemary. Cover and bring to a boil. Lower heat to simmer and cook 40 minutes. Add the parsley and collard greens and cook another 10 minutes. Season to taste with additional salt, pepper and cayenne. Makes 6 servings.

Recipe from the January/February issue of Women's Health magazine, reprinted in the May 30, 2007, Mail Tribune.