| Ingredients | | | 2 | teaspoon | vegetable oil | | | 1 | md | onion, thinly sliced | | | 3 | md | tomatoes, peeled and thinly sliced | | | 3 | teaspoon | butter, or margarine | | | 2 | teaspoon | flour | | | 1 | teaspoon | salt 1/4 t pepper | | | 1 | cup | chicken stock, or 2pk instant+1cup water | | | 2 | pound | lamb, cooked cut into 1 inch cubes | | | 3 | cup | mashed potatoes, leftover or fresh or instant | | | | | |
Directions:
| 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.
In a small, heat-resistant, non-metallic bowl melt butter in Microwave
Oven 30 seconds.
Blend in flour, salt, pepper and chicken stock.
Heat, uncovered, in Microwave Oven 3 minutes or untiI thickened and
smooth. Stir occasionally.
Add sauce and cooked lamb to onion-tomato mixture. Stir to combine.
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.
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