Lamb with Vegetables

  • 3 Lbs. Of shoulder of lamb, or other lamb stew meat. I often use shoulder lamb chops.
  • 4 T butter or margarine
  • 1 1/2 cups of chopped onions (may be cut in thin slices)
  • 1 cup of tomato sauce
  • 1/2 to 1 cup of water
  • Salt and pepper to taste
  • 1/4 cup of chopped dill
  • Choice of string beans or peas. I often use a full bag of frozen peas or frozen whole string beans.
  • Melt butter in casserole; add meat and onions and brown well over moderate heat. Add tomatoes sauce, water, salt, pepper and dill. Bring mixture to a boil, cover and simmer for 15 minutes. Add vegetables and continue to simmer for 30 to 45 minutes, or until meat is tender.
  • This is delicious served with rice and lemon wedges. In place of rice, you might add cut up potatoes to the casserole when adding the vegetables.