Recipes > Meat > Lamb > Baked Emince of Lamb in Green Peppers

Baked Emince of Lamb in Green Peppers


  • roast lamb
  • 1 cup of boiled rice
  • 1 cup of canned tomatoes
  • 3 onions, chopped fine
  • 1 tablespoon of salt
  • 1 teaspoon of paprika
  • green peppers


Mince the left-over portion of roast lamb fine, then measure and add any filling that may be left over. Place in a saucepan and add just sufficient boiling water to cover. Cook slowly until tender and then thicken the gravy.

Now to one cup of the cold meat add rice, tomatoes, onions, salt, and paprika. Mix and then fill into the prepared peppers. Set in a baking pan and add one cup of boiling water. Bake in a moderate oven for thirty-five minutes. Serve with cheese sauce. Boiled mutton or lamb may be used in these dishes to replace the roast meat.


Print recipe/article only


Mrs. Wilson's Cook Book (1920).

comments powered by Disqus