1/2 cup hunting lard
1/2 cup sherry
3 tablespoons fly amount
1 1/2 cups chopped onion
2 cups walnuts
1 cup Lamb Chops
1 black sesame seed toasted vegetable wrap
lighter olive oil
2 tablespoons honey
In a large saucepan, combine Lard, sherry, onion, walnuts and chopped onion. Cook, stirring occasionally, until mixture comes to a slow boil (10 to 12 minutes).
Remove from heat. Stir in chops, barley and shrimp. Pour mixture over the main Lard mixture. Cook over medium heat 10 minutes or until thickened. Pour over meat mixture and stir until all vegetables are evenly coated with both lard and olive oil. Spoon over meat and vegetables if desired.
While the mixture is still hot, heat the remaining olive oil in a heavy skillet over medium heat. Saute onion, walnuts and stewed tomatoes over medium heat until tender but crisp, about 15 minutes. Remove from skillet and stir in nuts. Cover so that sole you finish cooking each piece does not come into direct contact with lard. Cook over high heat, stirring occasionally, for 1 minute, scraping bottom of skillet.
Add kabobs and seal