Lamb Theresa

Name: Lamb Theresa
Ingredients: 1 tsp. olive oil; 2 cloves garlic; 4 Tbsp. ketchup; 1 Tbsp. parsley stalks; 1 1/4 c. tomato juice; 8 oz. cooked roast lamb or cooked roast beef; 1 (12 oz.) can peeled tomatoes, drained; 1 (15 oz.) can kidney beans, drained; 2 Tbsp. arrowroot or cornstarch mixed with 1/4 c. wine; 1 c. chopped broccoli florets; 1 c. quartered mushroom caps; 1/4 tsp. pepper; rice, cooked with 1/4 tsp. turmeric added to water

13 ingredients

10 steps

Ingredients

1 tsp. olive oil
2 cloves garlic
4 Tbsp. ketchup
1 Tbsp. parsley stalks
1 1/4 c. tomato juice
8 oz. cooked roast lamb or cooked roast beef
1 (12 oz.) can peeled tomatoes, drained
1 (15 oz.) can kidney beans, drained
2 Tbsp. arrowroot or cornstarch mixed with 1/4 c. wine
1 c. chopped broccoli florets
1 c. quartered mushroom caps
1/4 tsp. pepper
rice, cooked with 1/4 tsp. turmeric added to water

Directions

1

Heat oil in a large skillet and saute chopped garlic for 1 minute.
2

Add the ketchup and cook until color darkens.
3

Add chopped parsley stalks and tomato juice.
4

Cook for 2 minutes.
5

Add lamb (or beef), drained tomatoes and beans.
6

Bring to a boil, reduce the heat and simmer for 5 minutes.
7

Remove from heat; stir in arrowroot paste.
8

Return to heat and stir until thickened. Stir in broccoli, mushrooms and pepper.
9

Bring to a boil, reduce the heat and simmer 5 minutes.
10

Serve with yellow rice.