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 —–