|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 stick)|
|Boneless lamb||1 1⁄2 Pound, cubed (for stew)|
|Onion||1 Cup (16 tbs), sliced|
|Garlic||1 Clove (5 gm), crushed|
|Water||1⁄4 Cup (4 tbs)|
|Tomato paste||3 Tablespoon|
|Red wine||1⁄2 Cup (8 tbs)|
|Dried oregano leaves||1 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Dried rosemary leaves||1⁄4 Teaspoon|
|Chicken bouillon cube||1|
|Damascus bread loaf/Arab flat bread loaf||4|
|Tomato||1 Small, sliced|
|Onion slices||4 Large|
|Lettuce||1 Cup (16 tbs), shredded|
1 In a large saucepan, add butter and heat. Saute lamb (just enough at a time to cover the bottom of pan) until well browned all over for about 10 minutes.
2 Add in 1 cup onion and the garlic and saute for another 5 minutes.
3 Add the lamb to the saucepan along with 1/4 cup water and the remaining ingredients except bread and garnish.
4 Bring to a boil and lower the heat. Cover and simmer for 45 minutes, until the meat is tender.
5 Preheat the oven to 350F.
6 Heat the bread for about 15 minutes, or until heated through.
7 Split each loaf part way through.
8 Stuff with the lamb mixture.
9 Garnish with tomato, onion and lettuce.