|Boneless lean lamb shoulder||1 1⁄2 Pound, cut into 1.5 inch pieces|
|Cooking oil||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned tomato sauce||16 Ounce (2 Cans Of 8 Ounce Each)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Coarsely ground pepper||1⁄8 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon, crushed|
|Thyme leaves||1⁄2 Teaspoon, crushed|
|Ground turmeric||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Canned white beans||1 1⁄4 Cup (20 tbs) (Such As Great Northern)|
In a large heavy skillet, brown lamb on all sides in hot oil.
Add onion and cook until tender, stirring occasionally.
Mix tomato sauce, water, lemon juice, bay leaf, salt, pepper, oregano, thyme, turmeric, and cinnamon.
Pour over meat.
Bring to boiling, cover, and simmer 1 1/2 to 2 hours, until meat is tender.
Stir in beans during the last half hour of cooking.
Remove bay leaf.
Ladle into bowls.