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Lamb Stew

3 lb Boneless lamb
1/4 c Flour
2 ts Salt
1/2 ts Pepper
1 ts Paprika
1/2 ts Garlic powder
3 tb Fat
1 c Diced onions
1 c Canned tomato sauce
1 c Boiling water
1 Bay leaf
1 c Sliced green peppers
3 Potatoes -- peeled and sliced
1 pk 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 6to 8.


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