- 1 Tbsp butter or margarine
- 2-1/2 cups meat stock
- 1 Tbsp tomato paste
- 1 garlic clove, crushed
- 6 cherry tomatoes
- 1 tsp dried or 1 Tbsp chopped fresh thyme
- salt and ground black pepper
- 2 lb tender lamb, diced
- 12 shallots, peeled
- 2 red bell peppers, seeded and quartered lengthwise
- crusty bread, to serve
1 Melt the butter or margarine in a saucepan and add the meat. Fry over high heat for 2 minutes to seal in the juices. Pour the stock over, stir in the tomato paste, and bring to a boil.
2 Add the shallots, garlic, tomatoes, and bell peppers. Mix well then add the herbs and seasoning.
3 Cover and cook over low heat (or in a preheated 350 F oven) for 1-1/2 hours, or until the meat is tender and the stock reduced by half. Serve with chunks or warmed bread.