Lamb bozartma

• 500-750 g (1-1½ lb) lamb or mutton
• 1 tablespoon oil

Cut the lamb into 3×5 cm (1½×2 in) pieces, cover with 1.5 litres (2½ pt) cold water and bring to the boil; simmer over a moderate flame for 1-1½ hours, tightly covered. Remove the lamb from the stock