Trim the meat and cut into even pieces

Partly fry off the seasoned meat int the oil, then add the carrot, onion, potatoes and garlic and continue frying

Drain off surplus fat, add the flour and mix for 5 minutes

Add the tomato puree and stir wth wooden spoon, add the stock and season

Add the bouquet garni, bring to boil, skim and cover wth a lid

Cook until the lumb is tender

Correct the sauce and sprinkle coriander

Serve while still hot with braised rice or ugali