Greek Style Lamb Stew

2 lbs. boneless lamb shoulder
1 tsp. salt
dash pepper
2 tbsp. margarine
2 medium onions, finely chopped
3 cloves garlic
2 tsp. rosemary
2 tsp. sage
1 can tomato sauce (12 oz.)
2 cup sour cream
chopped chives for garnish

Cut meat into even pieces.  Sprinkle with salt and pepper.

Brown meat in margarine in a heavy skillet, a few pieces at a time. Remove and reserve meat as it browns.

Discard all but 1 2 tbsp. margarine from pan. Add onions and cook until soft but not browned. Stir in garlic, rosemary, and sage.

Return meat to skillet. Mix in tomato sauce. Bring to a boil.

Cover. Reduce heat. Simmer until lamb is tender, about 1 hour.

Serve hot with a dollop of sour cream and chopped chives on top.

Makes 4 servings. To double, double all ingredients except use only 1 1/2 cans tomato sauce.