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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Beth Martin
Servings: 4 to 5
2 ½ pounds lamb, cut in cubes
1 ½ lemon
½ cup butter
2 pounds tomatoes, chopped
2 teaspoons salt
¼ teaspoon pepper
¼ teaspoon pepper
1 small cinnamon stick, optional)
1 tablespoon 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.