Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   3      pounds        lamb stew meat -- cut in 1 1/2"
                        -- pieces
   2      cloves        garlic bulbs -- crushed
   1 1/2  cups          onions -- chopped
   1      16 ounce can  tomatoes
     1/2  cup           water
   1 1/2  teaspoons     salt
   1      teaspoon      oregano
                        fresh ground pepper
   1 1/2  pounds        zucchini -- cut into 1" cubes

Preparation:

Heat oil in heavy dutch oven or large pot. Brown meat over high heat, half at a time, removing to platter when done. Reduce heat to medium, add onions and garlic and cook 5 minutes. Return meat and add tomatoes, water, salt, oregano and pepper; bring to a boil. Cover and simmer about 1 hour 15 minutes, or until meat is tender. (if possible, refrigerate, then lift off fat) Put zucchini on top of stew, cover and cook 30 minutes, or until zucchini is tender. Can thicken by stirring in 2 tablespoons flour mixed in 1/4 cup cold water. Cook and stir until thickened.