Yield: 4 servings
Measure | Ingredient |
---|---|
2½ pounds | Lamb ; cut in cubes |
1½ \N | Lemon |
½ cup | Butter |
2 pounds | Tomatoes ; chopped |
2 teaspoons | Salt |
¼ teaspoon | Pepper |
1 small | Cinnamon stick ; optional) |
1 tablespoon | Sugar ; optional |
Recipe by: The Roux Brothers, M Papermac 1992, ISBN 0-333-57670-5 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.