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. ---------------------------------------------------------------------------
Nutrition
Ingredients
