2 lbs. cubed lamb
2 Tbs. lard or vegetable oil
1 large onion, chopped
1 clove garlic, mashed
1-1/2 Tbs. paprika
28 oz. can tomatoes
2 Tbs. flour
3 large green peppers, cubed
1 Tbs. fresh parsley, chopped
1/2 tsp. marjoram
Trim any fat off the lamb and season with freshly
ground black pepper. Heat the lard or oil in a large
pot on medium-high. When quite hot, add the lamb
and brown on all sides.
Reduce the heat to medium and add the onions. Fry
for a few minutes, stirring well. Add the mashed
garlic and cook for another couple of minutes. Add
the green pepper and cook for another couple of
minutes. Sprinkle on the paprika and stir well.
Add the canned tomatoes and enough water to just
cover the meat. Season with marjoram, salt, and
pepper. Bring to a low boil, partially cover, and
cook till the lamb is tender, about 1-1/2 hours.
Mix the flour with a little water, then stir in some
of the gravy from the stew; mix this thickener into
the stew and boil for a few more minutes to cook
the flour.
Serves 4 - 6.
Serve with rice, dumplings, or potatoes and a green salad.