Lamb Stew with Potatoes and Peas

You could use stewing beef for this recipe, but you need to cook it longer.

1 pound stewing lamb

1 tablespoon vegetable oil

2 cloves garlic, chopped

1 cinnamon stick

1 teaspoon salt

1 teaspoon Arabian spice-Bahar (cinnamon,allspice,cloves,cardamom,black pepper)

1 (8-ounce) can tomato sauce

1 (16-ounce) can diced tomatoes

2 cups water

3 large potatoes, peeled and cubed

1 cup frozen peas

Heat oil in a pot and sauté the lamb for 5 minutes. Add garlic, salt, cinnamon stick, spices and stir. Pour the tomato sauce and the diced tomatoes and bring to a boil. Reduce heat and add the water, and simmer on medium heat covered for one hour until lamb is cooked.

Add the potatoes and peas, and add 1 more cup of water and simmer until potatoes are soft and cooked. Check the sauce if it needs more salt. Serve it with saffron rice and salad.