Lamb Stew



1-1/2 pounds lamb, cut into 24 cubes


2 1/2 Tablespoon Flour

1-1/2 Tablespoon Bacon Drippings

2 Onions, Sliced

1 Cup Water

1 Cup Canned Tomato Puree

1/4 Teaspoon Paprika

1 Teaspoon Chopper Green Parsley


 Cut up the meat into 24 pieces. Sprinkle with salt and flour. Brown in hot drippings. Add the Onions, reduce the heat, fry 5 more minutes.

Add 1 cup water, cover and simmer for 1/2 hour. Add the tomato puree and paprika. Simmer another 15 minutes. Add the leftover flour, bring to a boil. Sprinkle with parsley before serving. Serve with boiled potatoes or noodles



4 servings


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