Oriental Lamb Stew
Lamb for stew
MENU IDEA
Oriental Lamb Stew
Green Beans
Boiled Onions
Orange-Prune Salad
Hard Rolls
Butter or Margarine
Almond Cookies
Beverage
2 pounds boneless lamb for stew, cut in 1½-inch cubes
2 tablespoons lard or drippings
2 tablespoons chopped onion
1 No. 2½ can tomatoes
1 tablespoon curry or chili powder
3 tablespoons flour
½ cup water
8 ripe or green olives
⅛ teaspoon lemon juice
Salt
3 cups cooked rice
Brown lamb in lard or drippings. Pour off drippings. Add onion, tomatoes and curry or chili powder. Cover closely and cook slowly for 1½ hours or until meat is tender. Thicken stew with flour added to ½ cup water. Just before serving, add chopped olives, lemon juice and salt to taste. Serve on hot rice. 6 to 8 servings.
RECIPES FOR LAMB LEFTOVERS
Shepherd’s Pie
2 cups diced cooked lamb
1 cup chopped celery
1 No. 303 can kidney beans
1 cup diced cooked carrots
1 teaspoon Worcestershire sauce
½ teaspoon salt
1½ cups thin gravy, or
1½ cups water and 1 bouillon cube
3 cups well-seasoned mashed potatoes
Combine cooked lamb, celery, kidney beans, carrots, Worcestershire sauce, salt and gravy or water to which bouillon cube has been added. Pour into a l½-quart casserole. Spoon mashed potatoes to form a border on meat mixture. Bake in a moderate oven (350° F.) 25 to 30 minutes, or until mashed potatoes are lightly browned. 4 servings.