Tas Kebab (Lamb Stew) Common to all Middle East countries 3 lb. top-part leg lamb 1 pint bone stock 3 tomatoes, chopped and skinned 2 cloves crushed garlic 3 onions, chopped 3 tablespoons butter 1 level teaspoon fresh thyme, minced Salt and pepper Cut meat, free of fat, into small cubes. Sprinkle with seasoning and thyme and leave in a cool place for 5 hours. Melt butter and fry onions for 5 minutes. Add meat, cover pan tightly, and cook over very low heat for 25 minutes, shaking pan occasionally to prevent sticking. Cut tomatoes small and add with the garlic to meat mixture. Season and add half the stock. Cook for 2½ hours over very low heat, and until meat is tender, and add the remaining stock after the first hour of cooking. For last 15 minutes of cooking time, uncover, increase heat and boil rapidly until liquid is reduced to a few tablespoons. This will take only a few minutes. To serve 6. From "Arab World Cook Book" by Jameela Shaheer middle eastern recipe index christina m k al-sudairy buy the book!