2 TBS All-purpose Flour
1/8 TS Cayenne Pepper
¼ TS Ground Black Pepper
½ TS salt
1 Pound Lamb Meat, cut into 2-inch cubes
2 TBS Olive Oil
6 Cups Vegetable Stock
3 Large Carrots, cut into 2-inch rounds
2 Large Celery Stalks, cut into 1-inch pieces
3 Cloves Garlic, peeled and chopped
5 New Red Potatoes, cut into eighths
1 TS dried Rosemary
2 TBS minced Fresh Parsley
5 Large Collard Green Leaves, chopped
In large plastic bag, combine flour, cayenne pepper, black pepper and salt. Close bag and shake to mix. Add lamb, and shake to coat well. Set aside.
In large stockpot, heat oil over medium-high heat. Add lamb cubes and brown about 1 minute per side.
Add stock, carrots, celery, garlic, potatoes, and rosemary. Cover and bring to a boil. Lower heat to simmer and cook 40 minutes.
Add parsley and collard greens and cook another 10 minutes.
Season to taste with additional salt, pepper, and cayenne.