An interesting way to serve left-over lamb, this recipe was given to my Aunt Emily Thom by Mrs. Nathan Pusey.
Yield:
Serves 6Ingredients
1/2 cup sliced onions
1 cup finely diced celery
3 tablespoons butter
1 tablespoon dry mustard
3 tablespoons brown sugar
2 teaspoons salt
1 teaspoon chili powder
2 cups tomato juice
1 small can tomato paste
1/2 cup water
1 tablespoon vinegar
3 cups cooked lean lamb, cut into good-sized chunks
18 pearl onions (canned)
Instructions
Sauté the onion and celery in the butter. Add the mustard, brown sugar, salt, and chili powder. Stir in the tomato juice, tomato paste, water, and vinegar and simmer for 20 minutes. Add the lamb and onions, and simmer for 20 minutes more, or until the sauce is thick.
