Lamb Stew

2 Tbsp butter
1 Pound lamb stew meat
2 medium carrots, slices
2 medium onions, chopped
2 medium green peppers, chopped
2 medium tomatoes, chopped
1 tsp seasoned salt
1/8 tsp pepper

Melt butter. Add lamb and cook over low heat until browned on both sides. Add carrots, onions and peppers and cook 5 minutes. Add remaining ingredients. Mix well. Cover and cook over low heat 45 minutes or until lamb is tender. Serve over rice. Serves 4.

This recipe can also be made with left over lamb chunks and substituting canned tomatoes for fresh tomatoes.