• 1 lb lamb stewing meat, cut into large cubes
  • 4 medium tomatoes
  • 1 onion, roughly chopped
  • 3 cloves garlic, pressed
  • 2 c button mushrooms, halved
  • 3 carrots, roughly chopped
  • 2 tbsp fresh thyme, finely chopped
  • 2 tbsp fresh rosemary, finely chopped
  • 2 c chicken or lamb stock (or water)
  • Freshly milled black pepper, to taste
  1. To remove the skins of the tomatoes, first cut an X on the top and bottom of each.
  2. Submerge the tomatoes in boiling water for about 30 seconds before transferring to cold water. The skins will peel off easily.
  3. Chop the peeled tomatoes into large chunks. Put them into a baking dish along with the mushrooms, carrots, onions and garlic.
  4. Add the lamb, rosemary, thyme, stock, and black pepper. Mix well and put into the oven at 325°F for about 2 hours, stirring roughly once every 30 minutes. When the lamb is very tender and lightly browned, it’s ready to be served.