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 -----
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