Grace's Cookery Book: Main Meals

Lamb Provencal

• 450g (1 lb) cooked lamb, cut into cubes
• 50g (2 oz) butter or margarine
• 1 tablespoon cooking oil
• 2 medium onions, chopped
• 1 clove garlic, crushed
• 400g (14 oz) tin tomatoes
• 1 tablespoon tomato puree
• half pint stock
• 100g (4 oz) mushrooms (sliced if large)
• 1 green pepper, deseeded and sliced
• salt and pepper

Method:

Melt butter and oil in medium-sized saucepan
Add onions and garlic and fry gently for 10 mins
Stir in the tinned tomatoes, tomato puree, and stock
Bring to boil
Add lamb and simmer for 25 mins, stirring occasionally
Add mushrooms and green pepper, season with salt and pepper
Continue cooking for a further 15 mins
Serve with mas hed potatoes and greens