INGREDIENTS: 2 lbs. cubed lamb 2 Tbs. lard or vegetable oil 1 large onion, chopped 1 clove garlic, mashed 1-1/2 Tbs. paprika 28 oz. can tomatoes 2 Tbs. flour 3 large green peppers, cubed 1 Tbs. fresh parsley, chopped 1/2 tsp. marjoram
1 Trim any fat off the lamb and season with freshly ground black pepper. Heat the lard or oil in a large pot on medium-high. When quite hot, add the lamb and brown on all sides. 2 Reduce the heat to medium and add the onions. Fry for a few minutes, stirring well. Add the mashed garlic and cook for another couple of minutes. Add the green pepper and cook for another couple of minutes. Sprinkle on the paprika and stir well. 3 Add the canned tomatoes and enough water to just cover the meat. Season with marjoram, salt, and pepper. Bring to a low boil, partially cover, and cook till the lamb is tender, about 1-1/2 hours. 4 Mix the flour with a little water, then stir in some of the gravy from the stew; mix this thickener into the stew and boil for a few more minutes to cook the flour. 5 Serve with rice, dumplings, or potatoes and a green salad.