| | Directions | | Remove meat from bone and cut into 1" cubes. Heat oil in Dutch oven. Add meat and brown. Add onions and cook until glossy. Add tomatoes and broth. Season with salt and pepper. Cover and cook over low heat for 45 to 50 minutes or until meat is tender. Cut cucumbers in half lengthwise. Remove seed and cut into cubes. Add to stew and cook 5 minutes. Then add vinegar, sugar and dill. Stir and serve. |
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| Ingredients | | - |  | 2 pounds lamb shoulder |
| - | | 1/4 cup olive oil |
| - | | 2 onions, chopped |
| - | | 1 cup canned whole tomatoes |
| - | | 2 cups beef broth |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 2 cucumbers, pared (medium) |
| - | | 2 teaspoons vinegar |
| - | | 1 teaspoon sugar |
| - | | 1 tablespoon fresh dill, chopped or |
| - | | 1/2 teaspoon dried dill weed |
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