3 1/2 lbs lamb shoulder, cut into 1 1/2 inch pieces
2 cups chicken stock
1 28 oz can crushed tomatoes
3 onions, chopped
2 cloves garlic, crushed
1 sprig fresh rosemary
2 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Place lamb on a large plate and sprinkle with salt, pepper, and rosemary. Cover and let marinade in refrigerator for 4 hours.
Heat olive oil in a large skillet. Add lamb and toss until browned, approximately 10 minutes. Add onions and cook another 5-7 minutes, until onions are tender. Cover and reduce heat to low. Cook for an additional 10 minutes, stirring occasionally to prevent sticking.
In a large bowl combine tomatoes and garlic. Stir well. Add mixture to lamb and onions, stirring well. Add chicken stock, cover and cook for 2 1/2 hours. Serve with warm pita bread.