1.5-2 Kg (11/4-41/2 lb) stewing lamb, cut into cubes
750 g (1 lb 10 oz) turnips, peeled and dices
250 g (9 oz) carrots, peeled and thinly sliced
400 g (7 oz) potatoes, peeled and diced
1 onion, chopped
1 tbsp tomato puree
1 garlic clove
5 tbsp oil
1 sprig fresh thyme
250 ml ( 8 fl oz) chicken stock
5 tbsp white wine
Cook the lamb and vegetables
In a heavy based saucepan heat the oil. Add the onions and cook over a medium heat for 5 minutes until tender. Add the lamb cubes, stir well and cook for around 8 minutes. Stir frequently, ensuring all the lamb is well browned. Add the carrots, garlic clove, tomato puree, thyme, clove and salt to taste. Add the wine, cover and cook for 45 minutes on a low heat. Remove from the heat, add the stock, potatoes and turnip and recover. Bring to the boil, reduce the heat and simmer for 1 hour. Check that lamb is tender.
Serve simply with some fried bread.