Lamb Patty Stew

• 1 1/2 to 2 lb. ground lamb
• 1 egg
• 1 c. bread crumbs
• 1 to 1 1/2 c. catsup
• 1 Tbsp. Worcestershire sauce
• 1 medium onion, finely chopped
• flour, salt and pepper
• 6 to 8 medium potatoes, cubed
• 6 to 8 medium carrots, sliced
• 6 to 8 small onions, cut in chunks

1. Combine lamb, egg, Worcestershire sauce, chopped onion and bread crumbs.
2. Make into patties, smaller than hamburger patties, about 1/2-inch thick.
3. Roll in flour, seasoned with salt and pepper.
4. Slowly fry in ungreased frypan until brown on both sides. Put in bottom of casserole with tight cover.
5. Put in vegetables on top.
6. Pour catsup over all and let simmer a couple of hours. Casserole can be put in a 350u0b0 oven for 1 1/2 to 2 hours.
7. Also I have used a bag of frozen (mixed) peas, carrots and lima beans instead of fresh vegetables.

ground lamb, egg, bread crumbs, catsup, worcestershire sauce, onion, flour, potatoes, carrots, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057048 (may not work)