Spray a 9x13 inch baking pan with non-stick spray. Heat olive oil in a medium saucepan. Add lamb and 2 tsp JORDANIAN ROAST LAMB SPICE. Sauté over moderately high heat, stirring frequently, until meat is browned. Add water to cover and bring to a boil. Reduce heat and simmer, covered, for about 30 minutes, until meat is almost tender. Add a little more water if needed. While meat is cooking, prepare the vegetables and place them in the baking pan. Place the cooked meat and broth on top of the vegetables. Pour the canned tomatoes on top and sprinkle with 1 Tbsp ROAST LAMB SPICE. Cover tightly and bake in a 400 degree oven for 45 minutes, or until vegetables and meat are tender. Uncover and raise heat to 475 degrees. Add a little water to pan if juices have dried out. Bake 15 minutes longer, until vegetables and meat have browned. This hearty stew is traditionally served over Syrian Rice  along with a simple tossed salad.