2 lb. shoulders of lamb
2 tbl. butter
2 onions, chopped
1 14 oz. can tomatoes
½ tsp. salt
¼ tsp. pepper
Remove bone and cut lamb into 1-inch cubes. Cook in butter in heavy frying pan until browned. Add onions and brown, then add tomatoes, salt and pepper. Bring to a boil, reduce heat and simmer for 45 minutes. Serve with pilaw.
PEA PILAW
(North India and Pakistan)
1/4 lb. green peas
2 c. rice
1 medium size onion
12 black peppercorns
1 tsp. salt
2 cardamons
1 tsp. whole cumin seed
1 piece of cinnamon stick
2 T. vegetable oil
Soak rice in cold water for one hour. Brown onion in vegetable oil. Add spices and fry for 5 minutes. Add 4 c. of water, bring to a boil, add rice and cook until half the water is absorbed. Add peas. Mix and cover the pan. Cook until almost all the water is absorbed. Place in oven preheated to 300 degrees F. Cook for 15 minutes. Serve hot.
Dessert:
HALWA
(Common in most Muslim countries)
1 c. cream of wheat
½ c. shortening
¾ c. sugar
3 c. of water
½ c. almond chopped
¼ c. seedless raisins
1 T. vanilla
Put cream of wheat in shortening and fry on low heat until light brown. Add sugar, water and almond. Cook until all water dries and cream begin to give up the oil.
