Ingredients
- 4 3/8 lamb shoulder
- 1 majoram
- 1 onion
- 1 salt and pepper
- 8 ounces tomatoes
- 1/2 cup beef stock
- 1/4 cup butter
- 1/4 cup flour
- 2 tablespoons oil
Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter and oil until the onions are soft and golden and the lamb is lightly browned. Stir in the flour and cook for 2 minutes. Add seasoning, marjoram, stock and tomatoes with their juic e
