SPALDING 3 pounds Lamb
1/2 pound Butter or margarine
4 Scallions — chopped
1 1/2 pounds Tomatoes, peeled — strained OR
1 tablespoon Tomato paste + 2 c. water
1 tablespoon Dill — chopped
1 tablespoon Parsley — chopped
Salt & pepper to taste 4 pounds Peas, shelled — washed
Water as needed
Cut meat into 1 1/2″ cubes (approx.). Wash and drain. Brown butter in a pot. Add meat and brown well. Add scallions, and cook until soft but not dark. Add tomatoes (or diluted tomato paste), dill, parsley, salt & pepper. Simmer abt. 20 min. Add peas and an addt’l. 1 c. water. Cover, simmer until all liquid is absorbed and only butter remains as a sauce.