Serves 4

1.2 kg (2 3/4 lb) leg of lamb

90 ml (6 tbsp) flour

salt and freshly ground black pepper

30 ml (2 tbsp) olive oil

25 g (1 oz) butter

300 ml (10 fl oz) hot chicken stock, homemade or from a cube

400 g (14 oz) canned tomatoes

1 clove garlic, finely chopped

4 medium-sized carrots

8 button onions

4 small potatoes

225 g (8 oz) frozen peas

30 ml (2 tbsp) finely chopped parsley

1. Cut the meat from the bone and cut it into 4 cm (1 1/2 in) cubes, discarding any fat and gristle (you should have 800 g (1 3/4 lb) meat). Sprinkle the flour onto a plate and season  generously  with  salt  and  freshly ground black pepper. Toss each cube of lamb in the flour, shaking off the excess.

2. Heat the olive oil and butter in a heavy-based flameproof casserole. Saute the lamb cubes in the hot fat for 1-2 minutes or until browned all over. Transfer the cubes to a plate with a slotted spoon and keep warm. Repeat with the remaining lamb cubes.

3. Put the sauteed lamb cubes back in the casserole.  Pour  in  the  stock,  canned tomatoes and chopped garlic and season with salt and freshly ground black pepper. Bring to the boil, reduce the heat, cover the pan and simmer for 1 hour 20 minutes, or until nearly tender.

4. Meanwhile, peel the carrots, halve them lengthways and then cut them into 5 cm (2 in) lengths. Peel the button onions, peel and halve  the  potatoes.  Add  the  prepared vegetables to the lamb and tomato casserole and cook for a further 30 minutes or until just tender (the vegetables take longer to cook than usual because the liquid is just at a gentle simmer).

5. Finally, stir in the frozen peas and the finely  chopped  parsley.  Simmer  for  5 minutes. Correct the seasoning and serve.