Lamb With Brussels Sprouts
|Lean lamb shoulder||3 Pound|
|Brussels sprouts||2 Pound, cleaned|
|Onions||3 , chopped|
|Tomato sauce||1 Cup (16 tbs)|
|Parsley||1 Teaspoon, chopped|
|Water||1 Cup (16 tbs)|
Cut lamb into 3 inch cubes.
Melt butter in a saucepan or casserole; add meat and onions and brown well over moderate heat.
Add tomato sauce, water, Brussels sprouts, salt and pepper, and parsley.
Bring mixture to a boil, cover, and simmer for 1 1/2 to 2 hours or until meat is tender.
Add more water if necessary.