|Boneless lamb shoulder||2 Pound (1 kilogram)|
|Butter||40 Gram (2 tablespoons)|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Tomato paste||2 Tablespoon|
|Beef stock||250 Milliliter (1 cup, made using beef cube)|
|Brown sugar||1⁄2 Teaspoon|
|Mixed herbs||To Taste|
|Whole white onions||8 Small|
|Turnip||1 , sliced|
|Whole potatoes||12 Small|
|Fresh shelled peas||1 Cup (16 tbs)|
1. Brown the meat in the butter in a pan. Transfer the meat to a casserole dish. Saute the onion and garlic in the same pan and stir in the flour and cook until lightly colored. Add stock stirring until smooth and thick. Add the tomato paste, sugar, salt and pepper and pour over the lamb. Sprinkle over some mixed herbs. Cover and cook in a slow oven 325°F (160°C) for 1 hour.
2. Add the whole onions, turnip, potatoes and peas and cover and cook for another hour or until meat is tender and vegetables are cooked.