Here is one I found on the internet but modified a tad.
1 pound ground lamb
2 leeks (very light green part only) They must be cut in half lengthwise to make sure they are clean and and then thinly sliced
3 finely chopped cloves of garlic
1 can beef broth
3-4 medium russet potatoes sliced ¼ inch thick with skins on
½ green pepper, chopped
1/4 tsp black pepper.
1/2 tsp salt
1 tsp dried dill weed or 1 tbls chopped fresh dill weed
1 bay leaf
2 medium tomatoes, coarsely chopped (should yield about a cupful) -------------------------------------------------------------------
Saute the ground lamb, leeks and garlic until lamb is browned, then drain off fat.
Add the beef broth, potatoes green pepper and spices (salt, black pepper, dill weed and bay leaf). Cook until the potatoes are tender. REMOVE BAY LEAF.
Add the tomatoes and cook for 1 more minute.
Done.
I like to serve this dish with roasted carrots on the side. My wife and I really like this one. I hope your family enjoys it as well.
