1/2 c. butter
1 c. finely chopped onions
1 1/2 c. water
1 1/2 lbs. lean lamb, cut into thin strips
1/2 tsp. ginger
1 tsp. salt
2 green peppers, cut in half

Melt butter in heavy 3 quart saucepot. Add onions and saute until lightly brown. Add water and bring to a rapid boil. Add lamb, lower heat and simmer until lamb is tender (about 1 hour). Add ginger and salt; remove cover and continue to simmer until water has evaporated. Add green pepper. Stir mixture until peppers become limp or about 20 minutes. Remove green peppers before serving. Serve hot. Serves 4.