Ingredients for 6 servings
Method
Cut the lamb into bite-sized pieces and season generously with salt and pepper. In a large heavy-based pot, heat the olive oil over medium-high heat and brown the meat with the sliced onions until golden. Sprinkle over the flour, stir well, then pour in the white wine. Add hot water until the meat is three-quarters covered.
Incorporate the tomato purée, bouquet garni, and crushed garlic. Cover and simmer gently for 1 hour.
Meanwhile, cut the tomatoes into wedges. Prepare the vegetables separately until just tender—new potatoes, pearl onions, baby carrots, turnips, green beans, and peas—then set aside.
Once the lamb is meltingly tender, add the cooked vegetables and simmer for 10 more minutes to meld the flavors. Finish with a sprinkle of chopped parsley and serve hot.
