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