1 lb. lamb shoulder, cubed
1/2 c. shortening or oil
1 egg
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 c. bouillon, beef broth
2 1/2 stalks celery
1 sm. onion, sliced
1 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. molasses
Cooked rice or noodles

Heat fat. Beat egg, flour, salt and pepper together. Add meat and stir until coated. Brown meat, drain off all but 1 tablespoon of fat, and add 1/3 cup bouillon, celery, onions. Cover tightly and simmer 1 1/2 hours, until meat is tender. Mix the soy sauce, cornstarch, molasses and 2/3 cup bouillon. Pour over mixture in skillet. Stir, cover, and simmer 10 minutes. Serve on rice or noodles.