1. Wash the meat and cut into medium-sized pieces.
2. Heat the oil in a pan and fry the meat until it
browns.
3. Add the chopped tomatoes, finely chopped garlic,
cinnamon,
salt and pepper and 1 cup of water.
4. Leave to simmer for about 20 minutes.
5. In the meantime, toss the green olives into
scalding hot
water and
when the meat is half cooked, add them to the
pan.
6. Cook for about another half an hour.
7. Serve.
CHEF’S NOTE: Serve over a bed of basmati rice.
