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Mexican Luncheon Dish

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1 pound lean lamb, cut
2 tablespoons fat
2 medium-sized onions
3/4 teaspoon salt
1 1/2 cups canned tomatoes
3/4 teaspoon chili powder
celery salt
hot cooked rice


Brown meat in hot fat with onions. Add tomatoes, seasoning, little water, cover. Cook slowly until meat is tender. Serve hot with hot cooked rice.

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