Ingredients:

• Boneless mutton, cubed – 1 kg
• 1 onion, finely chopped 1
• 1 carrot, finely chopped
• Plain flour – 2 tsps
• Dry white wine – 115 ml
• Chicken or vegetable stock – 550 ml
• 3 tomatoes, peeled, & chopped
• 3 turnips, quartered
• 12 button Onions
• 12 small new Potatoes
• 12 baby carrots, halved
• Peas – 150 gms
• Olive oil – 1 tbsp
• Sugar 1 pinch
• Black pepper, ground as required
• Parsley sprigs to garnish
• Salt as required

Method:

1. Heat oil in a heavy pan, add the mutton pieces and cook until browned all over.
2. Remove with a slotted spoon and keep aside.
3. Add the chopped onions and carrots and cook, stirring occasionally for 10 mins.
4. Sprinkle sugar and flour and continue cooking until lightly browned.
5. Add the wine, stock, salt and pepper, then add the tomatoes and bring to a boil.
6. Put the mutton pieces back in the dish, cover and cook gently for 30 minutes.
7. Add the turnips, onions and potatoes, cover and cook for 20 minutes.
8. Add the carrots and cook for another 10 minutes, then add the peas and cook for 5-7 minutes.
9. Remove the meat and vegetables with a slotted spoon and transfer to a serving plate.
10. Boil the left over juices to thicken slightly and put the vegetables and lamb pieces.
11. Mix well with the thicken sauce.
12. Garnish with parsley and serve.