Mexican Lamb Stew

Ingredients	Directions
3 pounds lamb shoulder, cubed 1 cup chopped green onion 1 4-ounce can mild green chilis 4 cups canned tomatoes 1 large green pepper, chopped 1½ cups water 1 16-ounce can tomato sauce 1 10-ounce package frozen whole kernel corn, thawed 1½ tablespoons chili powder 1 teaspoon garlic powder 1 16-ounce cans pinto beans, drained ½ cup flour 3 tablespoons vegetable oil	Coat lamb with flour. Brown in vegetable oil over medium high heat. Add all remaining ingredients except pinto beans and corn. Simmer for 1½ hours. Add pinto beans and corn and simmer an additional ½ hour. Serve garnished with a dollop of sour cream, a sprinkling of grated cheddar cheese, and black olives.

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