• 1¾ lbs. lamb shoulder
• 1¾ lbs. lamb neck
• 1¾ lbs. breast of lamb
• 3 tomatoes
• 3 cloves garlic
• 2-3 Tbs. oil
• 1 Tbs. flour
• Salt
• Freshly ground pepper
• 3 cups lamb or beef stock
• 1 bouquet garni
• 2 bunches spring onions
• 2 bunches baby carrots
• 2 bunches baby turnips
• 1 lb. snow peas

• Cut the shoulder, neck and breast of lamb into 2-inch pieces.
• Peel, seed and chop tomatoes.   Peel and crush the garlic cloves.
• Heat 1½ Tbs. of the oil in large saucepan, add some of the lamb pieces and sauté over medium-high heat until browned on all sides.  Remove and set aside.
• Continue to sauté the remaining lamb in small quantities, adding a little more oil if necessary, until all has been browned.  Add the garlic and let cook for a minute or two longer.
• Pour off two-thirds of the fat that remains on the pan. Return the lamb to the pan, sprinkle evenly with the flour and cook over high heat for a minute or two to dry the meat slightly.  Add the chopped tomatoes and season with salt and pepper.
• Warm the stock in a small saucepan and pour over the lamb.  Add the bouquet garni and bring to a boil.  Cover and let simmer for 30 minutes longer.
• Meanwhile, rinse and drain the snow peas.  Place in a saucepan of boiling salted water and let cook, uncovered, for 8 minutes.  Drain, rinse briefly under cold water, and add to the lamb 3 minutes before ready to serve.
• Remove the bouquet garni and serve.

Makes 6-8 servings.