Categories: Lamb

Ingredients

• 1/4 cup olive oil
• 4 large lamb shoulder chops (about 2 lbs), boned and cut into bite-size pieces
• salt and ground pepper
• 3 medium yellow onions, coarsely chopped
• 4 cloves garlic, minced
• 2 tsp cinnamon
• 28-ounce can tomatoes, coarsely chopped and drained of most of the juice

Directions

1. Season lamb chops with salt and pepper. Brown in oil in skillet 5-7 minutes. Set aside.

2. Add onions and cook over med-high heat. Add garlic and cinnamon and cook for 1 minute.

3. Add tomatoes and a little of the juice and cook for 5 minutes, stirring to scrape up brown bits.

4. Return lamb to pan, reduce heat and cook, uncovered, for 10 minutes.

5. Season with salt and pepper.

6. Serve over rice or couscous.

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