Trim the meat and cut into even pieces

Partly fry off the seasoned meat in the oil then add carrot onions and garlic and continue frying

Drain off the surplus fat add the flour and mix

Singe in the oven or brown on top of the stove

Add the tomato puree and stir

Add the stock and season

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

Simmer gently until the lamb is tender

When cooked place the meat in a clean pan

Correct the sauce and pass it on to the meat

Serve sprinkle with chopped parsley