Lamb With Peas
|Lean lamb shoulder||3 Pound|
|Mint||1 Tablespoon (Fresh Or Dried)|
|Onions||3 , chopped|
|Tomato sauce||1 Cup (16 tbs)|
|Frozen peas/3 packages frozen peas||3 Pound, thawed|
|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, mint, sugar, and salt and pepper.
Bring mixture to a boil, cover, and simmer for 1 hour.
Wash and shell peas.
After meat has cooked for 1 hour, add peas to casserole and continue cooking for 30 minutes longer.