- 2 pounds boneless lamb cut into cubes
- 1⁄3 cup olive oil
- 2 medium onions, chopped
- juice of 1 lemon
- salt and pepper
Place the meat, olive oil, onion and lemon juice in a medium- sized heavy-bottomed pot.
Cook over medium heat in the covered pot on the stovetop until tender, approximately 50–60 minutes.
Add salt and pepper to taste.
Serve with rice pilaf, fried potatoes or Swiss chard with tomato sauce.