1 lb. lean lamb shoulder or leg, cubed
3 tbsp. olive oil
1 c. sliced onion
1/4 c. wine vinegar
2 tsp. sugar
1/2 tbsp. basil
Salt and pepper
2 tbsp. tomato paste
1/4 c. milk

Heat the oil in a skillet and add the lamb. Cook, uncovered, over high heat, turning often, to brown. Add onion and stir frequently. When onion wilts, add the vinegar mixed with sugar. Cover and reduce heat to low. Simmer for 4 minutes, then add basil and salt and pepper. Cover and simmer until most of the liquid has evaporated. Mix tomato paste with milk and add to lamb. Continue cooking, covered, for 15 minutes, over low heat. Stir occasionally. Serve over rice. Serves 2-3.