2 lbs. shoulder of lamb
1 tablespoon olive oil or salad oil
2 cups hot water
1 (6 ounces) can tomato paste
1/4 cup onion flakes
1 tablespoon salt
1 tablespoon parsley flakes
1-1/4 teaspoon ground oregano
1/8 teaspoon garlic powder
1/4 teaspoon ground black pepper
Cooked rice or spaghetti
Cut lamb into 1-inch pieces; trim off excess fat. Brown meat in olive oil in heavy skillet. Add 2-cups water and tomato paste; cover and cook 1 to 1-1/2 hours or until meat is tender. Add seasonings; continue to cook 10 minutes. Serve with rice or spaghetti.