Winter Lamb Stew

This is a very economical dish for a family supper. As the stew already contains potatoes, it needs only a green vegetable and lots of fresh, crusty bread to make a complete meal.

4-6 SERVINGS

2 oz. vegetable fat

2 large onions, sliced

2 lb. neck of lamb, trimmed of excess fat and cut into

2-inch pieces

2 lb. tomatoes, blanched, peeled and sliced

2 garlic cloves, crushed

1 teaspoon sugar

1 teaspoon salt

2 teaspoons dried basil

1 bay leaf

6 potatoes, peeled and halved

Preheat the oven to cool 300GF (Gas Mark 2, 150°C).

In a large flameproof casserole, melt the vegetable fat over moderate heat. When the foam subsides, add the onions and fry, stirring occasionally, for 5 to 7 minutes or until they are soft and tran-slucent but not brown. Add the lamb and fry, turning frequently, for 10 minutes or until the meat is lightly and evenly browned. Remove the casserole from the heat.

Stir in the tomatoes, garlic, sugar, salt, basil and bay leaf. Cover the casserole and place it in the oven. Cook for 2 hours. Add the potatoes and cook, covered, for a further 30 minutes or until the potatoes are cooked and tender.

Remove the casserole from the oven and serve at once.

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