INGREDIENTS
6 lamb chops (use blade bone or round bone shoulder chops, trimmed and cut into large pieces)
1 large onion, chopped
1 green pepper, seeded and diced
2 ribs celery, diced
salt and pepper
garlic powder
rosemary
marjoram
1 box frozen mixed vegetables or half a bag
1 large potato, diced
1 very ripe tomato, cut up
DIRECTIONS
Heat a 4 or 5 quart pot until hot and sear meat using no fat until brown on both sides. Turn down heat and add water to cover the bottom of the pot. Add chopped onion, green pepper and celery. Add salt and pepper, dash of garlic powder, 1/2 tsp rosemary, 1/2 tsp marjoram. Cover and cook slowly for 1/2 hour. Add the mixed vegetables, potato and the tomato. Recover and continue to cook for another hour or until all is tender. If liquid cooks out, add a little more water.