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Instructions |
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Render fat from lamb over low heat mashing with a fork. Sauté onions until translucent. (I would add maybe 3 cloves of minced garlic here.)Be careful not to burn. Add tomato paste and lamb gravy. Dilute with one to two tomato paste cans of water, mixing thoroughly. It should be somewhat thick like a sauce.
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Add cubed lamb meat and sautéed mushrooms. Simmer until well blended, adding salt and pepper to taste. Be careful not to stir too much once the meat is added.
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When ready to eat, cook vermicelli and add to the heated sauce.
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| Serving
Suggestions |
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Serve after the blessing with combination salad, garlic toast and freshly grated parmesan cheese.
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Originally Submitted
3/14/2016
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