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Braised Lamb in Gulf Tomato Sauce

Ingredients:

3 T. olive oil
1 onion, chopped
1 cloves garlic, minced (optional)
1 pod cardamom
1 cinnamon stick
1/4 t. cumin
1 1/4 lb. lamb, cubed
salt
1 can (16 oz.) tomatoes, with juices
1 c. water
1/4 c. low-fat yoghurt
Garnish:
minced parsley

1.  Sauté the onion in the olive oil until soft and transparent.   Add the optional garlic and cook for another minute.

2. Stir the spices into the oil to release the flavors.   Cook for a minute or two.

3.  Raise the heat and add the lamb, sprinkling with salt.   Sauté until browned on all sides.

4.  Whirl the canned tomatoes in a food processor or blender until nearly smooth, and add to the meat.  Stir in the water and yoghurt.  Taste and adjust the seasoning.

5.  Cover and simmer about 2 hours, until the meat is tender.   The tomato sauce will reduce somewhat; you may add water if you prefer a thinner sauce.

6.  Traditionally this dish is served over white rice.   Garnish with parsley.

* This recipe can be found in The Arabian Delights Cookbook, by Anne Marie Weiss-Armush.  This book can be ordered online here.