2 1/2 lb lamb -- cut in cubes
1 1/2 lemon
1/2 c butter
2 lb tomatoes -- chopped
2 ts salt
1/4 ts pepper
1 sm cinnamon stick --
: optional)
1 TB sugar -- optional
Sprinkle lemon juice over meat and leave for 1 hour.
Heat butter in a frying pan and brown meat. Transfer
to large saucepan. Put tomatoes in frying pan. Add
salt, peeper, cinnamon and sugar. Boil for 5 minutes
and add to meat. Simmer covered for 2 hours. Serve
with potatoes, rice, macaroni or spaghetti. Serves 4
to 5.
Recipe By : The Roux Brothers, M Papermac 1992,
ISBN 0-333-57670-5
