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Greek Style Lamb Stew

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2 pounds boneless lamb shoulder
1 teaspoon salt
dash pepper
2 tablespoons margarine
2 medium onions, finely chopped
3 cloves garlic
2 teaspoons rosemary
2 teaspoons sage
1 can tomato sauce (12 ounce)
2 cup sour cream
chopped chives for garnish


Cut meat into even pieces.  Sprinkle with salt and pepper. Brown meat in margarine in a heavy skillet, a few pieces at a time. Remove and reserve meat as it browns. Discard all but 1 2 tbsp. margarine from pan. Add onions and cook until soft but not browned. Stir in garlic, rosemary, and sage.

Return meat to skillet. Mix in tomato sauce. Bring to a boil. Cover. Reduce heat. Simmer until lamb is tender, about 1 hour. Serve hot with a dollop of sour cream and chopped chives on top.

Makes 4 servings

To double, double all ingredients except use only 1 1/2 cans tomato sauce.

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