2 lb. stewing lamb
2 large onions, sliced
2 T. vegetable oil
8 tomatoes, peeled and sliced into 1/4-inch thick slices
2 tsp. sugar
1 tsp. salt
1/2 tsp. cayenne pepper
2 cloves garlic, crushed

In large heavy pan, brown lamb and onions in hot oil until lamb is brown on all sides and onions are golden. Reduce heat to low and simmer for 30 minutes. If fat from meat has accumulated in pot, pour off all but 2 T. Add tomatoes and remaining ingredients. Simmer covered for 1 hour, stirring frequently to prevent mixture from sticking. Uncover, skim off any excess fat and cook several more minutes until sauce is very thick. Serve with rice.

Yield: 6 servings

Calories: 400

Fat: 30g

Fiber: 2.3g