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Lamb Stew

3 pounds Boneless lamb
1/4 cup Flour
2 teaspoons Salt
1/2 teaspoon Pepper
1 teaspoon Paprika
1/2 teaspoon Garlic powder
3 tablespoons Fat
1 cup Diced onions
1 cup Canned tomato sauce
1 cup Boiling water
1 Bay leaf
1 cup Sliced green peppers
3 Potatoes -- peeled and sliced
1 package Frozen mixed vegetables


Cut the lamb into 2-inch cubes. Mix together the flour, salt, pepper, paprika and garlic powder. Lightly roll the lamb in this mixture, then brown in the fat with the onions. Add the tomato sauce, water, bay leaf and green peppers. Cover and cook over low heat 1 1/2 hours. Add the potatoes and vegetables. Cook 20 minutes. Remove bay leaf. Serves 6 to 8.


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