1 stick (1/4 lb.) butter
1 lb. lamb stew meat
1 onion cut up
2 cloves garlic minced
1/2 cucumber chopped
3 strips bacon cut up (optional)
1 tbsp. flour
1 c. milk
4 c. salted stock or beef bouillon
Grated nutmeg
Parsley
Dill weed
1/2 c. lemon juice
1 c. raw rice
1 hard boiled egg chopped

Using a Dutch oven on top of stove, melt butter over low heat. Saute lamb, onion, garlic, cucumber and bacon in the butter.

Sprinkle flour over and stir in. Add the milk to make a gravy. Add the stock, spices and rice. Cook until all is tender.

Stir in chopped egg. Serve with crackers and apple salad.