Aruba Cucumber Lamb

• 3 lb. boneless lamb meat, in 1 1/2-inch cubes
• salt and pepper to taste
• 3 Tbsp. oil
• 2 medium onions, thinly sliced
• 2 celery stalks, chopped
• 1 green pepper, chopped
• fresh hot chilies, minced or 3/8 tsp. dried, crushed red pepper
• 2 garlic cloves, minced
• 3/8 tsp. pepper
• 1 1/2 c. water
• 2 cucumbers, peeled, seeded and shredded
• 1 cucumber, peeled in alternating lengthwise strips and sliced paper thin
• tomato wedges

1. Season meat with salt and pepper.
2. In a large kettle, brown meat in oil.
3. Remove meat
4. and set aside.
5. Drain kettle, reserving 3 tablespoons oil.
6. Add to kettle the onions, celery, green pepper and fresh chilies (if you use them). Saute until limp. Return meat to kettle along with dried, crushed red pepper (if you use it), garlic, pepper and water.
7. Cover and simmer 2 hours.
8. Add water, if necessary.

lamb meat, salt, oil, onions, celery stalks, green pepper, hot chilies, garlic, pepper, water, cucumbers, cucumber, tomato wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=715243 (may not work)