Tabikha bil Karraat Lamb Stew with      Leeks, Potatoes & Peas A savory stew with a hint of Cinammon. The bones of the Lamb Neck enhances the flavor of the thick vegetable sauce. 3 lbs Lamb Neck for Stew 2 Tbls Olive Oil 4 Leeks (thoroughly washed & finely chopped 1 cup Onion (finely chopped) 4 Tbls Tomato Paste dissolved in 1/2 cup Water 1/4 - 1/2 tsp Red Pepper Flakes 1/4 tsp ground Black Pepper 1/2 - 1 tsp Salt 3 cups Water 4   2" long Cinnamon sticks 2 lbs Potatoes (peeled and quartered) 1 lb Green Peas (fresh OR thawed-frozen) 2 Tbls fresh Parsley 1.  Heat large pot, add Oil, brown pieces of Lamb Neck, set aside to drain. 2.  Pour out all but 1 Tbl of Oil from pot, add chopped Leeks and Onion.          Saute 5 min. 3.  Add dissolved Tomato paste, Red Pepper flakes, Black Pepper & Salt.          Stir well, simmer 5 minutes. 4.  Add 3 cups Water, add browned Lamb Neck, pushing meat into sauce.          Tuck Cinammon sticks between meat. 5.  Bring to boil, lower heat, cover, simmer gently 1 hour. 6.  After 1 hour, stir meat once,          add quartered Potaoes, laying them gently on top.          Recover, simmer gently 1/2 hour 7.  IF USING FRESH PEAS          Add during last 20 minutes of cooking.       IF USING FROZEN PEAS          Add during last 8 minutes of cooking. 8.  When done, carefully remove tender potatoes,          arranging them around the sides of a large serving platter. 9.  Spoon Lamb Necks with thick Leek & Green Pea sauce          in middle of platter 10.  Garnish with Parsely.  Serve