Savory Lamb Recipe
Ingredients
| 2 lb. lean lamb | ||
| 4 small onions flour seasoned with | ||
| Oil | 3 Tablespoon | |
| Tomato soup | 15 1/2 Ounce | |
| Stock | 3/4 Pint | |
| Sherry | 2 Tablespoon | |
| Light brown sugar | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Dry mustard | 1 Tablespoon | |
| Salt, pepper | ||
| Carrots | 2 | |
| 1 swede or turnip | ||
| Celery stick | 4 | |
| Pepper red | 1 | |
| Green pepper | 1 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Trim lamb, cut into large pieces; peel and halve onions.
Toss lamb in seasoned flour.
Heat oil in large saucepan, gradually add lamb, brown well; add onions, saute until transparent.
Add remaining ingredients, except for vegetables; cover, simmer 1 hour.
Peel and slice carrots and swede, chop celery into large pieces, seed peppers, chop into 1 in. squares.
Add prepared vegetables to lamb mixture, cover, simmer further 1/2 to 1 hour, or until lamb and vegetables are tender.
Toss lamb in seasoned flour.
Heat oil in large saucepan, gradually add lamb, brown well; add onions, saute until transparent.
Add remaining ingredients, except for vegetables; cover, simmer 1 hour.
Peel and slice carrots and swede, chop celery into large pieces, seed peppers, chop into 1 in. squares.
Add prepared vegetables to lamb mixture, cover, simmer further 1/2 to 1 hour, or until lamb and vegetables are tender.
Chef
