Turkish Stewed Lamb

Serving Size  : 4

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  lamb shoulder -- or leg
  1                can  diced tomatoes
  1              stick  butter
     1/2         large  onion -- chopped
  1           teaspoon  ground allspice
  1           teaspoon  ground cinnamon

Cut the lamb into 3/4-inch cubes, leaving some fat.

Melt butter in heavy dutch oven over medium-high heat.  Add onion and
carmelize until onions are golden brown.  Turn heat to high.

Add lamb cubes and toss to coat thoroughly with butter and onions.  Fry
until lamb cubes are browned.  Reduce heat to medium low.

Add tomatoes, allspice and cinnamon.  Add enough water that the liquid
reaches halfway up the top lamb cubes.

Cover the pot and simmer for one hour.  Stir; then simmer for another hour
with the pot uncovered, to thicken the sauce.  Season with salt and pepper
to taste, and serve hot, preferably over Cauliflower Rice Pilaf.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 694 Calories; 62g Fat (80.0% calories
from fat); 31g Protein; 4g Carbohydrate; 1g Dietary Fiber; 191mg
Cholesterol; 349mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2
Vegetable; 10 Fat.

NOTES : You can add a little red wine instead of part of the water.  Not
authentic, but darned tasty.