An interesting way to serve left-over lamb, this recipe was given to my Aunt Emily Thom by Mrs. Nathan Pusey.
*This recipe can also be made using pork or beef.
Saute the onion and celery in the butter. Add the mustard, brown sugar, salt, and chili powder. Stir in the tomato juice, tomato paste, water, and vinegar and simmer for 20 minutes. Add the lamb and onions, and simmer for 20 minutes more, or until the sauce is thick.