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Lamb Stew

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2 pounds cubed lean lamb
1 large onion, chopped
2 pounds mushrooms, sliced
3 tablespoons. margarine
1 teaspoons salt
1/8 teaspoon pepper
1 can (16 ounce) tomatoes with liquid
2 cup beef or chicken broth
2 cup whipping cream
1 to 2 tablespoons dry sherry
hot cooked noodles

Prepare lamb chunks and have ready, along with the onion and mushrooms. Have heavy casserole ready. Heat 1 tablespoon margarine in heavy skillet. Add lamb chunks, a few at a time, and brown quickly over high heat, removing them into the casserole as they are done.

Add 1 more tbsp. margarine to pan. Brown onions, stirring until onions are browned but not burned; add to lamb in casserole. Add remaining butter to pan. Brown mushrooms quickly over high heat, transfer to casserole.

Sprinkle with salt and pepper. Pour tomatoes with liquid over; add beef broth. Cover. Bake at 325 degrees for 1 hour or until meat is tender. Skim off collected fat if necessary. Heat to a simmer. Stir in cream and sherry. Serve over hot noodles.

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