|Lean lamb||2 Pound|
|Canned tomato soup||15 1⁄2 Ounce (1 Can)|
|Light brown sugar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Dry mustard||1 Tablespoon|
Trim lamb, cut into large pieces; peel and halve onions.
Toss lamb in seasoned flour.
Heat oil in large saucepan, gradually add lamb, brown well; add onions, saute until transparent.
Add remaining ingredients, except for vegetables; cover, simmer 1 hour.
Peel and slice carrots and swede, chop celery into large pieces, seed peppers, chop into 1 in. squares.
Add prepared vegetables to lamb mixture, cover, simmer further 1/2 to 1 hour, or until lamb and vegetables are tender.