2 Tbsp olive or salad oil
3 lbs lamb shoulder, cubed
4 large onions, sliced
1 Tbsp salt
1/4 tsp pepper
1 Tbsp paprika
2 cups water
2 8-oz. cans tomato sauce
1 green pepper, diced
1/2 lb mushrooms, sliced
1 lb green beans
2 cups rice, cooked
Heat oil in heavy skillet or Dutch oven. Brown lamb quickly on all sides, about five minutes. Add sliced onions, salt, pepper, paprika, and water. Cover and bring to boil. Lower heat and simmer until lamb is tender, about an hour and a half. Add tomato sauce, green pepper, mushrooms, and Frenched green beans. Cook until vegetables are tender and serve over rice.