2 tb Vegetable oil
1 md Onion, thinly sliced
3 md Tomatoes, peeled and thinly
-sliced
3 tb Of butter or margarine
2 tb Flour
1 ts Salt
1/4 ts Pepper
1 c Chicken stock or
2 pk Instant chicken broth and
1 c Water
1 1/2 lb Cooked lamb, cut into 1
-inch cubes
3 c Mashed potatoes, leftover,
-made freshly
Or packaged instant potatoes
1. In a deep, 2-quart, heat-resistant, non-metallic casserole, Place
vegetable oil, onion and tomatoes and heat, uncovered, in Microwave Oven 4
minutes or until tender. Set aside. 2. In a small, heat-resistant,
non-metallic bowl melt butter in Microwave Oven 30 seconds. 3. Blend in
flour, salt, pepper and chicken stock. 4. Heat, uncovered, in Microwave
Oven 3 minutes or untiI thick- ened and smooth. Stir occasionally. 5. Add
sauce and cooked lamb to onion-tomato mixture. Stir to combine. 6. Heat,
covered, in Microwave Oven 5 to 7 minutes or until almost heated through
(time will depend on temperature of cooked lamb). Top with mashed potatoes
and heat, uncovered, an additional 3 to 5 minutes or until serving
temperature is reached. Variation: Cooked beef chunks, ground beef or
ground lamb may be substituted for cooked lamb.
From
Yields
4 Servings