Arni Kapama (Braised Lamb in Tomato Sauce)
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Ingredients:
2-3 Lbs Lamb Shoulder Roast, Cut Into 6 Pieces
4 Cups Carrots, Celery & Onions, Coarsely Chopped
3 Tbsp Extra Virgin Olive Oil
1 Medium Lemon
2 Tbs Minced Garlic
Salt And Pepper To Taste
1 Tbsp Dried Oregano
1 Tsp Each Dried Thyme, Rosemary And Dill
1 28 Oz Can Tomato Puree
28 Oz Water
2 Tbsp Cornstarch
1 Tbsp Ground Cinnamon
2 Sticks Whole Cinnamon

Remove all excess fat from the lamb. Rub the meat with the juice of one lemon. Mix herbs together. Lightly coat with olive oil and rub with herb mixture and minced garlic. Season to taste with salt and pepper. Place in a shallow roasting pan atop the vegetable mixture. Roast on high heat (450-475 degrees) for 30 to 40 minutes or until nicely browned. Remove from over and pour off all excess fat. Sprinkle meat with cinnamon and add cinnamon sticks. Mix tomato puree, water and cornstarch together and pour over lamb. Cover with foil. Lower heat to 350 degrees and continue to bake for 1 to 1½ hours or until meat is very tender. Remove lamb and strain sauce. Serve with rice pilaf.

Peter Vee