Arni kapana (lamb stew)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Lamb ; cut in cubes |
| 1½ | Lemon | |
| ½ | cup | Butter |
| 2 | pounds | Tomatoes ; chopped |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 1 | small | Cinnamon stick ; optional) |
| 1 | tablespoon | Sugar ; optional |
Directions
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.