2 tbsp. butter
2 lbs. shoulder lamb chops
1 (6 oz.) can tomato paste
1 tbsp. garlic powder
4 oz. egg noodles
Dash of cayenne pepper
1 tsp. salt
1/4 tsp. pepper
1 (12 oz.) can corn
3 c. water
4 oz. cheddar cheese, shredded

Fry lamb in butter about an hour on low heat. Remove to plate and cool. Take lamb off bones and put meat back in pan, discarding all bones. Add corn, tomato paste and all seasonings. Stir until thoroughly blended. Cover and simmer about 30 minutes. Add noodles, cover and cook on low for 10 to 15 minutes. Sprinkle with cheese. Cover for 5 minutes. Serve.

Makes 5 servings.