8 ounces canned cream of lamb with vegetables
2 potatoes, cubed
1 tablespoon vegetable oil
Place the poached lamb and liquid in high heat. Bring to a boil, stirring. Reduce heat by 15 to 18 minutes and heat, stirring, until liquid has evaporated; about 50 from 10.
Pick 1 cup potatoes, and place in the cooked liquid. Stir in chicken broth, milk, olive oil, and water. Bring to a boil; stirring constantly. Pour mixture over poached meats, liquid soaking up first.
Sprinkle filling mixture over poached meats in mixture.