Mixed vegetables

Ingredients:

600 g, 20 oz, boneless lamb leg or shoulder, cubed
1/2 kg, 16 oz, carrots
1/2 kg, 16 oz, zucchini
1/2 kg, 16 oz, eggplants
1/2 kg, 16 oz, potatoes
1 kg, 32 oz, tomatoes
4 medium onions, finely chopped
1/4 cup lemon juice
1 tablespoon salt
A dash of ground pepper
A dash of ground cinnamon
3 tablespoons shortening or butter
1 1/2 liters water

Preparation:

Peel eggplants, carrots, potatoes and wash well, then cut into cubes.
Wash zucchini and cut into cubes.
Peel tomatoes and finely chop them.
Fry meat with 2 tablespoons of shortening with half the quantity of salt and spices.
Cover with water and cook over moderate heat for 2 hours with pot covered. Place aside.
Saute onion with remaining shortening until transparent.
Stir in carrots for 5 minutes.
Add zucchini and stir for 3 minutes.
Add tomatoes with 1 cup of water to carrot mixture.
Cook over low heat for 10 minutes.
Add eggplant and cook for 10 minutes.
Add fried potatoes and remaining salt and pepper.
Add meat and stock to cover.
Cover pot and cook for 30 minutes or until tender.
Serve hot with green bell pepper and spring onion.