Recipe#12120

Title: Lamb Stew 05

From: gild@theonramp.net (Mary Filmore) 
 Newsgroups: rec.food.recipes 
 Subject: Navajo Lamb Stew 
 Date: 24 Apr 1998 04:22:41 -0600 
 Message-ID: <6hpp5h$2c5$1@mack.rt66.com> 

1 medium onion, peeled
 1 lb. lamb chunks
 oil
 water to cover
 2 Tbsp mild red chile powder 
 2-5 cups cooked pinto beans
 2 Tbsp masa or flour
 2 Tbsp tomato ketchup
 Mexican oregano
 garlic powder
 Salt and black pepper
 Chop onion.  Saute onion and lamb in a little oil.  Add water to
 cover and bring to a boil.  Simmer several hours until the lamb is
 very tender.  Stir the masa or flour into the beans and add the
 beans to the lamb.  Squirt a couple of tablespoons of catsup into
 the stew and season with the oregano, garlic, salt and pepper to
 taste.
 This is a hearty stew that is very filling on cold nights.