Category: Mexican

DEIDRE-ANNE PENROD--FGGT98B-

5 lb Lamb Shoulder Bone -- diced

1 cup Clear Stock

1 cup Vegetable oil

1 tsp Salt

2 oz Butter

2 oz Green Chili Peppers

1 cup Garlic -- chopped

1 cup Tomato Paste

4 oz Onions -- diced small

1 oz Cilantro

1 cup Guava Nectar

1. In a large saute pan heat Oil and saute diced Lamb until well browned on all sides, discard fat and set aside.

2. In tbe same saute pan add Butter and saute Garlic and Onions briefly.

3. Add Guava Nectar, Stock and Salt and bring to a boil. Cover and let simmer for 40 minutes, add Chili Peppers and Tomato Paste and stir well for distribution.

Cover and simmer for an additional 1O to 15 minutes, adjust seasoning and sprinkle witb Cilantro. Ready to serve.