Lamb in Gingered Cranberry Sauce
|Lean lamb||2 Pound, cubed|
|Season all||2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Instant chopped onions||1⁄3 Cup (5.33 tbs)|
|Monosodium glutamate||1 Dash (Msg)|
|Garlic powder||1⁄8 Teaspoon|
|Tomato paste||6 Ounce (1 Can)|
|Red burgundy||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Whole cranberry sauce||3⁄4 Cup (12 tbs)|
|Ground oregano||1⁄4 Teaspoon|
1.Cut small pieces of fat from lamb and put it in the skillet to grease it well.
2.Put lamb cubes in greased skillet and heat until brown.
3.Drain extra fat.
4.Put Season All, pepper, onions, MSG, garlic powder, tomato paste, wine and water to skillet.
5.Let the ingredients simmer for 45 minutes.
6.Put cranberry sauce, ginger and oregano and cook for 45 more minutes until meat softens.
7.Serve hot over rice.