Let's Cook Meat: Recipes You'll Like

by National Live Stock and Meat Board

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.