1 kg lamb chops trimmed of excess fat
or shoulder or fillet of lamb cut into large cubes
2 heaped tbs plain flour
2 tbs olive oil
50 g butter
4-5 medium carrots, peeled and chopped
6-8 small onions, peeled and whole
1 clove garlic, crushed
2 cups stock
1 tbs tomato puree or 1 tin of chopped tomatoes
sprig of rosemary
1 cup peas (frozen are OK)
salt
pepper
Toss the meat in the flour seasoned with salt and pepper, shake off the excess and save any flour left over. Heat the oil in a heavy pot and fry the meat until golden on all sides. Remove the meat and set aside.
Add butter and vegetables (not the peas) to pot and fry until just brown. Sprinkle the left over flour and cook gently for about a minute. Gradually stir in the stock, tomatoes, herbs and seasoning. Bring to the boil, constantly stirring until the sauce has thickened and is smooth.
Return the meat to the pot, cover and reduce heat to simmer, stirring occasionally. Cook for about 1 hour or until the meat is tender. Add peas and cook them - about 30 mins if frozen.
This can be cooked on the stove if the metal (cast iron) pot is good and heavy with a well fitting lid. Other wise cook in the oven at about 200 deg C. You can use a earthenware pot if you use an oven.
Serve with potatoes, rice, couscous or pasta.
