1 med. onion, cut up
1 1/2 c. leftover cooked lamb, diced
2 1/2 c. diced, cooked potatoes
1 green pepper, cut up (add a few seeds from the pepper)
1 lg. can peeled tomatoes
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
Dash of paprika
Salt to taste
butter

Lightly saute onions in butter in bottom of saucepan. Add all other ingredients. Cook, covered, slowly for 1 hour.

Note: This is a good way to use up leftover lamb. The consistency is a little wet, so some crisp rolls go well with this.