2 pounds Lamb stew meat(or beef if you don't like lamb)
1/4 cup of butter
one medium onion - finely chopped
one green pepper - finely chopped
2 Tablespoons Tomato Paste
1 cup of water
1/2 teaspon of allspice
salt
pepper

Brown the meat in a heavy saucepan with 1/2 of the butter. Once meat is browned, take it from the pan and put it aside. Place the onion, pepper and the rest of the butter in the sauce pan. Once the onion is translucent and the pepper is tender, add meat back to the sauce pan. Add tomatoe paste, allspice, salt and pepper to taste, and water. Let simmer for one hour. Serve over rice.

Sorry about the weights and measures not being in metric, but here is a link to convert them: http://www.onlineconversion.com/length_common.htm

Dinner tonight, thanks!!

Sounds yummy, I'm not a lamb eater but with beef that sounds even more appealing. Thanks for sharing. Do you have any kabob recipes by chance?

I have one but it isn't with me right now. I'll post it later.

Beef Kabobs


Prep: 30 minutes
Cook: 10 minutes
Servings: Serves 6
1-1/2 lbs. boneless beef top sirloin steak, cut 1-inch thick
2 medium zucchini or yellow squash, cut lengthwise in half, then crosswise into 1-inch slices
1 red onion, cut into 12 wedges
1 medium red oryellow bell pepper, cut into 1-inch pieces
12 button mushrooms
12 cherry tomatoes
-- Hot cooked rice
Seasoning:
2 Tbsp. paprika
1 tsp. ground black pepper
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/8-1/4 tsp. ground red pepper
1 Tbsp. olive oil




Cut beef steak into 1-1/4-inch pieces. Set aside.
Combine seasoning ingredients in large bowl. Add beef, zucchini, onion, bell pepper, mushrooms and tomatoes; toss to coat evenly.
Alternately thread beef and vegetable pieces evenly onto twelve 12-inch metal skewers. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes for medium rare to medium doneness, turning occasionally.
Serve kabobs with rice, as desired.

Thanks, Roswitha....it is very similar to the one I have.

Made this last night , it was beautiful. Thanks Elisabeth.

You're Welcome!