[Illustration: Lamb for stew]
MENU IDEA
Oriental Lamb Stew
Green Beans
Boiled Onions
Orange-Prune Salad
Hard Rolls
Butter or Margarine
Almond Cookies
Beverage
_2 pounds boneless lamb for stew, cut in 1½-inch cubes_
_2 tablespoons lard or drippings_
_2 tablespoons chopped onion_
_1 No. 2½ can tomatoes_
_1 tablespoon curry or chili powder_
_3 tablespoons flour_
_½ cup water_
_8 ripe or green olives_
_⅛ teaspoon lemon juice_
_Salt_
_3 cups cooked rice_
Brown lamb in lard or drippings. Pour off drippings. Add onion, tomatoes
and curry or chili powder. Cover closely and cook slowly for 1½ hours or
until meat is tender. Thicken stew with flour added to ½ cup water. Just
before serving, add chopped olives, lemon juice and salt to taste. Serve
on hot rice. 6 to 8 servings.