1 1/2 lbs. lean lamb, cut in sm. pieces
1/2 c. butter or oil
1/2 lb. onions, chopped
1/2 c. tomato paste
1/8 tsp. cinnamon
Salt & pepper to taste
2 c. water

Saute half of the onions in butter until golden brown. Add the meat and cook for 10 minutes, stirring constantly. Add the rest of the onions and tomato paste, diluted with the water. Bring to boil, reduce heat; season with salt, pepper and cinnamon and simmer uncovered until the meat is cooked and the sauce is reduced. Serve meat and sauce over rice pilaf.