Lamb and Potato Skillet

 

1

lb ground lamb

1

medium leek, chopped

1

garlic clove, finely chopped

1/2

cup Progresso® beef flavored broth (from 32-oz carton)

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)

• 1 Cook lamb, leek and garlic in 10-inch skillet over medium heat, stirring frequently, until lamb is brown; drain.
• 2 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.