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 hot water to make a sauce to cover the meat. Pour over the meat. Add the crushed garlic, a little pepper and salt and the bouquet garni. Cover, cook for a further hr. Add the drained peas and carrots and heat through. Sprinkle with parsley and serve.