Navarin of Lamb

• 1 large breast or boned neck of lamb
• a good pinch of sugar
• 1 large tablesp.<

Cut the lamb into about 2½-oz. pieces and gently fry them in some of the fat trimmed off them. Transfer to a casserole. Pour off the fat. Sprinkle the sugar into the pan and heat until it becomes a deep gold. Work in the flour and then the chopped tomatoes (seeds discarded), then stir in enough h