Lamb Theresa

• 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

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.

olive oil, garlic, ketchup, parsley stalks, tomato juice, cooked roast lamb, tomatoes, kidney beans, arrowroot, broccoli florets, quartered mushroom caps, pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=957283 (may not work)