Recipes > Meat > Lamb > Lamb and Macaroni

Lamb and Macaroni


  • 1 can of concentrated tomato sauce
  • 2 medium-sized onions
  • 1 1/2 pounds of lean neck of lamb
  • 1 clove of garlic
  • 2 bay leaves
  • 2 teaspoons of sugar
  • pepper
  • salt
  • boiled macaroni


Dilute tomato sauce with one quart of water; mince onions very fine and fry slowly in olive oil or drippings until they are a golden brown, and add to tomatoes. Fry lean neck of lamb in a little drippings until the meat is nicely browned all over and add to the tomatoes, season with garlic, bay leaves, sugar, pepper and salt, and let it simmer for about one and one-half hours, or until the meat is tender and the sauce has become the consistency of thick cream. Have ready some boiled macaroni, put in with the meat and stir well. Serve hot.

Short ribs of beef may be cooked in the same manner.


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The International Jewish Cook Book (1919).

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