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Arnaki Kapama
Lamb Ragout

SERVES 6

Ingredients:

  • 1-1/2kg (3.3 lb) leg or shoulder of lamb
  • 1 onion, finely chopped
  • 3 tablespoons butter
  • 4 - 5 ripe tomatoes
  • Dash of cinnamon
  • Pinch of sugar
  • Salt, pepper

Preparation:

Wash the lamb and cut it into serving pieces. Heat the butter and brown the shoulder of lamb meat with the onion. Add the tomatoes, after peeling them, remove their seeds and put them through a food mill. Add the cinnamon, sugar, salt, pepper and a little water, and cook slowly for about 1 1/2 hours.

Note:
The reason we brown (sauté) the lamb meat, is because it usually has a peculiar aroma. If it is sauteed however, the aroma changes to a very fine and appetizing experience.
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