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Lamb Stew

  • Serves 6.


  • 1 lb lamb shoulder
  • 3 Tbsps flour
  • 2 Tbsps shortening
  • 2 C canned tom atoes
  • 1 medium onion, chopped 2 C canned peas
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp celery salt
  • 1 tsp onion salt or onion powder


Preheat oven to 350 degrees. Cut lamb into pieces and dredge in flour. Brown in hot fat or shortening in a skillet. Place in buttered casserole dish and add tomatoes, onions, and seasonings. Add enough water to cover ingredients and cover casserole with lid. Bake for one hour, remove, and add peas. Continue baking for two more hours.

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