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| 3 x ca. 450 g | Lean boneless leg of lamb |
| 1 Tasse | onion chopped |
| 1 Tasse | water |
| 1 | cloves garlic minced |
| 1/2 Teelöffel | pepper |
| 1 Prise | sauce hot |
| 6 x ca. 30 g | Tomato paste, (1 can) |
| 4 x ca. 30 g | Chopped green chiles, (1 can) undrained |
| 1 1/2 x ca. 30 g | Hamburger buns, (10) split |
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Trim fat from lamb.
Place lamb and next 3 ingredients in a large Dutch oven. Bring to a simmer; cover and cook over low heat 2 hours or until lamb is tender. Remove lamb from pan, reserving 2 cups liquid. Separate lamb into bite-sized pieces; shred meat with 2 forks.
Combine lamb, reserved cooking liquid, pepper, and next 3 ingredients in Dutch oven. Cover and cook over low heat 30 minutes, stirring occasionally. Spoon 1/2 cup lamb mixture onto bottom halves of buns; top each with top half of bun. Yield: 10 servings.
Per serving: 284 Calories; 19g Fat (60% calories from fat); 21g Protein; 8g Carbohydrate; 74mg Cholesterol; 97mg Sodium
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