Lamb Tomato Stew

Ingredients

• 1 dash ground black pepper
• 1 tsp salt
• 1 cup chicken stock
• 1 wedge yields lemon juice
• 1 cup chopped onion
• 1 cup chopped green pepper
• 850 g red tomatoes, skinned and diced
• 1,000 g lean lamb, cubed
• 3 tsps sugar
• 15 g white flour

Directions

1. Brown the meat in a little oil. Remove meat.
2. Add green pepper and onion to the pot and sauté.
3. Add tomato, heated stock, lemon juice, sugar and seasoning. Add the meat back to the pot.
4. Reduce the heat and simmer on stove top for 1 1/2 hours or until meat is tender. (Bake at 350 °F (180 °C) for the same time.)
5. When the meat is tender, thicken the sauce with some cake flour mixed with a little water.
6. Simmer for a few minutes and then serve with rice and a free salad.