2 lamb shoulder chops, diced
1 chopped onion
3 chopped cloves garlic
3 chopped ribs celery
2 diced carrots
two potatoes, diced
2 diced tomatoes
1 small can tomato sauce
Heat a little oil in a large pan with a cover. Add onion, garlic,
celery, carrots and potatoes. Let cook for about 10 minutes. Add
tomatoes and tomato sauce.
Brown lamb chunks in a separate pan and add to the rest. Add chicken
stock, some red wine and cover the pan, turning down the heat. Let
cook for about 20 minutes. Serve over light steamed, diced cabbage.