1 tbsp. oil
1 1/2 lbs. lean, boneless lamb shoulder, cut in 1 - 1 1/2 inch pieces

Brown meat on all sides in oil. Add and cook until meat is tender: 2 (8 oz.) cans tomato sauce 1/4 c. water 1 tbsp. lemon juice 1 bay leaf 1/2 tsp. salt 1/2 tsp. oregano leaves 1/2 tsp. thyme 1/2 tsp. turmeric 1/4 tsp. cinnamon 1/8 tsp. pepper

Mix together. Pour over meat. Simmer until meat is tender, 1 1/2 - 2 hours.

1 1/4 cups canned white beans, stir in during last half hour of cooking. Ladle into bowls and serve with dill pickles.