Djouaz el'hem bel h'chaich, Lamb with Herbs

Ingredients
1 kg of lamb or beef cut into 1 1/2" cubes 3 onions grated 2 bouquets of coriander leaves 1 bouquet of flat leaf parsely 1 hot green pepper Juice of 1/2 a lemon 3 tablespoons of olive oil Salt and Pepper

Directions
1) Combine all the ingredients, cover and let marinade in the refrigerator for one hour.

2) Put the marinaded meat into a dutch oven over medium heat. When the stew begins to simmer, reduce heat to low and cook for 1 1/2 - 2 hours.