Ragoût of Lamb with Red Wine

This recipe was given to me by my mother. It is quite delicious, easy to make, and will freeze, though not for much more than a month. The most arduous part of making this lamb ragoût is peeling the small onions, but this task is made much easier by pouring boiling water over them for a few minutes first – their skins then slip off, thereby reducing the crying time considerably. I find, incidentally, that wearing contact lenses helps to prevent the onion fumes from making my eyes stream.