Recipe

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• 1 onion, peeled and chopped
• 2 garlic cloves, minced
• 3 medium tomatoes, cut into quarters
• 1 1/2 lbs lean lamb, cut into 1-inch cubes
• 1 pinch salt
• 4 tbsp lemon juice
• 4 tbsp butter
• 1 tsp chili powder (or more to taste)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp black pepper
• 1 bouillon cube, any flavor
• 1 cup boiling water
• 14 oz tomatoes

• 1 In large bowl, combine the lamb, salt and the lemon juice. Mix well, then leave it to soak for 15 minutes.
• 2 Melt the butter in a in a dutch oven, or a deep pan, and cook the onion and garlic over a low heat for about five minutes, until soft.
• 3 Add the lamb and the spices to the pan.
• 4 Combine the boiling water and bouillon cube then add it to the pan. Add the can of tomatoes and simmer over low heat, stirring occasionally.
• 5 Cook the mixture for 20-25 minutes.