| 1. |
Melt margarine in a large, heavy heavy bottom frying pan over medium heat, and stir in the mince and onion. |
| 2. |
Cook until onion is tender and mince is evenly browned. Reduce heat to low. |
| 3. |
In a medium bowl, mix tomato juice, water, mutton/ lamb stock, Worcestershire sauce, celery salt, and pepper. |
| 4. |
Pour into the lamb mixture. |
| 5. |
Stir pasta into the heavy bottom frying pan. Cover, and simmer 25 minutes, stirring occasionally. |
| 6. |
Remove the mixture from heat, and stir in sour cream and sherry. Sprinkle with parsley to serve. |
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