1 cup dried apricots
1 cup pitted prunes
¼ cup water
Dredge lamb chops with seasoned flour and brown in lard or drippings. Add apricots, prunes and water. Cover closely and cook slowly 45 minutes to 1 hour or until chops are tender. 4 servings.
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