2 lbs. stewing lamb 2 cups diced raw potatoes 1 finely chopped onion 2 cups diced raw carrots 1 can canned tomatoes Salt and pepper 1 cup hot water
Cut lamb in 2 inch pieces, using breast or shoulder cuts. Roll in flour, brown in shortening with the onion. Place in greased casserole with tomatoes and hot water, bake 2 hours in moderate oven, 375 degrees. Add potatoes and carrots, bake 1/2 hour longer.
Add little water from time to time, as it cooks away. Thicken it, before serving, with little flour and water paste. Serve hot, with or without baking powder biscuits.