Cinnamon Lamb Saute

Ingredients:

• 1/4 cup olive oil
• 4 large lamb shoulder chops (about 2 pounds), boned and cut into bite-sized pieces
• salt and freshly ground pepper to taste
• 3 medium yellow onions, coarsely chopped
• 4 cloves garlic, minced
• 1 1/2 to 2 teaspoons ground cinnamon
• 28-oz can tomatoes, coarsely chopped and drained of most of the juice

Directions:

1. Heat a large skillet over medium-high heat for 1 minute. Add oil, heat for 1 minute.

2. Season lamb with salt and pepper. Brown lamb on all sides in skillet, about 7 minutes. Transfer meat to a plate and set aside.

3. Add onions to the pan and cook over medium-high heat until translucent, about 7 minutes. Add garlic and cinnamon and cook for 1 minute, stirring occasionally.

4. Add tomatoes and a little of the tomato juice to the skillet, stirring to prevent browning, and cook for 5 minutes.

5. Return lamb to the pan, cook for 10 minutes over low heat, uncovered, and stir. Serve over rice or couscous.

This page last updated on 10.01.2000 -- Email me with comments, etc. --> fatrat@fat-rat.com