2 pounds lean lamb, cut into 1/2-inch cubes
1 green pepper, cut into 1/2-inch squares
1 (8 ounce) can tomato sauce
1/2 teaspoon dried oregano
3 tablespoons vegetable oil
1 cup onion, chopped
1/4 pound fresh mushrooms, sliced
1/2 cup dry red wine (optional)
1/2 teaspoon dried basil
Salt and pepper
In heavy skillet or saucepan, quickly brown lamb in oil over medium-high heat. Add onions and cook until limp, stirring frequently. Add green pepper and cook for about 2 minutes. Add tomato sauce, wine (optional), oregano, basil, salt and pepper. Add mushrooms and simmer for an additional minute.
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Serve lamb in sauce over cooked rice.
Serves 4.
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