lamb and potatoes lemonatorating:
taken from Web Chef
serves 4 -6
2 large onions, sliced
4 tbsp (60 ml) olive oil
2 lbs (1 kg) lamb shoulder or leg, trimmed of fat and cut into 1 inch (3 cm) cubes
1 cup (250 ml) white wine or water
1 tbsp (15 ml) sugar
1+1/2 cups (375 ml) lemon juice
4 to 6 cloves garlic, finely chopped
salt and freshly ground pepper to taste
1+1/2 lbs (700 g) medium potatoes, quartered
saute the onions in the olive oil in a large saute pan over moderate heat until the onions are translucent.
add the lamb and brown lightly on all sides.
add the remaining ingredients except the potatoes and simmer covered for 1 hour. Add the potatoes and simmer covered an additional 30 to 45 minutes, adding more liquid if necessary, until the lamb is tender and the potatoes are cooked through.