This lamb stew/soup can also be replaced with chicken or beef.
1 lb of thawed or fresh lamb
2 TBS Olive Oil
3 Garlic cloves
1 Zuchinni peeled
1/4 tsp pepper
2 tsp of chicken boullian
Depending on how salty your boullian is, it's your preference rather you need salt or not.
Water to cover
If meat is frozen set out to thaw.
Take your one onion and 3 cloves of garlic and chop roughly.
Take Olive Oil and put in a large pan.
Heat Olive Oil and brown the meat.
Once browned like so add onions and garlic.
Chop and slice all vegetables shown as below or to your preference.
Once onions begin to soften add vegetables and seasonings.
Add just enough water to cover vegetables and meat.
Bring to a boil and cover. Once the meat is beginning to be tender remove the lid and let boil to evaporate
some of the liquid to make the soup thicker.
Serve with white rice or you can serve it just as soup with pita bread.