Greek Style Lamb Stew
Cakes & Frosting Recipes
Cool Treat Recipes
Side Dish Recipes
2 pounds boneless lamb shoulder
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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