8 oz small onions
3 tablespoons corn oil
2 oz margarine
8 oz button mushrooms
8 floz red wine
1/2 pint brown stock
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon arrowroot
1 tablespoon water
Chopped fresh parsley and fried croutons to garnish
Discard all skin and fat from the lamb. Cut into large fork-size pieces. Blanch the onions in boiling water for 2 minutes, then drain and peel them.
Heat the oil in a deep frying pan. Add the margarine and, when frothing, put in the meat to seal on all sides. Remove the meat cubes from the pan as they brown. Add the onions and brown evenly. Drain and add to the meat. Finally, lightly fry the mushrooms.
Replace the meat and vegetables in the pan and stir in the wine, stock and seasoning. Bring to the boil, then transfer to a flameproof casserole. Cover and cook in a preheated moderate oven (160°C/325°F, Gas Mark 3) for about 1 1/2 hours or until the meat is tender.
Dissolve the arrowroot in the water. When the lamb is cooked, put the casserole on top of the cooker and stir in the arrowroot. Cook until clear and thickened - about 2 minutes. Serve the lamb garnished with parsley and croutons.