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4 to 6
Medium
Published 1965
Cut lamb into cubes and brown in lard with quartered onions. Remove some of the fat; blend in flour, stirring over low heat until slightly thickened; sprinkle with a generous pinch or two of granulated sugar to give a deeper colour to the sauce, and season to taste with salt and freshly ground black pepper.
Add quartered turnips and bouquet garni. Stir in stock and tomato concent