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Lamb & Potato Skillet

Submitted by Texas Red

Directions

1 pound ground lamb
1 medium leek, chopped
1 garlic clove, finely chopped
1/2 cup beef broth
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium potatoes, cut into 1/4-inch pieces (3 cups)
1 dried bay leaf
2 small tomatoes, coarsely chopped (1 cup)

Directions

Cook lamb, leek and garlic in 10-inch skillet over medium heat, stirring frequently, until lamb is brown; drain.

Stir remaining ingredients except tomatoes into lamb mixture. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until potatoes are tender. Remove bay leaf. Stir in tomatoes; heat through.