2 1/2 lb stewing lamb, cut in cubes
1 1/2 each lemon
1/2 cup butter
2 lb chopped tomatoes
2 teaspoon salt
1/4 teaspoon pepper
1 small piece cinnamon (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. Serves 4 to 5. Arni Kapama (Lamb Stew)
