How to do it!
In a large, heavy casserole, melt 2.5 tablespoons of the butter over high heat, then brown the lamb in it on all sides, about 5 minutes. Remove the lamb pieces with a slotted spoon and set aside.
Reduce the heat to medium. Add the remaining 2.5 tablespoons butter to the casserole, melt, and cook the onions and green pepper until the onions are soft, about 8 minutes, stirring. Add the tomato paste dissolved in the water. Stir well, scraping the bottom of the casserole, then add the allspice, cinnamon, salt and pepper, and 2 tablespoons of parsley.
Return the lamb to the casserole, reduce the heat to low, cover, and simmer until the lamb is tender and the sauce thick, about 3 hours. Sprinkle the meat with the remaining 2 tablespoons parsley and serve.
* 1.5 cups water
* 0.5 teaspoon freshly ground allspice berries
* 0.25 teaspoon ground cinnamon
* Salt and freshly ground black pepper to taste
* 0.25 cup finely chopped fresh parsley leaves
* 5 tablespoons unsalted butter
* 2.5 pounds boneless lamb stew meat,
* trimmed of fat and cut into 1?inch cubes
* 2 medium?size onions, finely chopped
* 6 tablespoons seeded and finely chopped green bell pepper
* 0.25 cup tomato paste
