Ingredients:
• 900g lamb, cubed
• 1 tbsp plain flour
• 25g butter
• 600g beef stock
• 1 large onion, coarsely chopped
• 1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied in muslin)
• 2 carrots, chopped
• 2 tbsp tomato puree
• 2 potatoes cubed
• ½ tbsp sugar
• Salt and pepper
• 4 drops of hot sauce (optional)

Method:
• Melt the butter in a large pan and fry the meat in it until browned on all sides, do not crowd the pan; brown the meat in two or three batches if necessary
• Remove the meat from the pan, add the onion and carrots until slightly softened
• Return the meat to the pan, add the flour and then stir in 2 cups of the stock, tomato puree and sugar
• Bring to the boil and then reduce the heat to simmer
• Add the potatoes, the rest of the stock, the bouquet garni and salt and pepper to taste
• Cook over a low heat for 60 to 90 minutes, until the meat is tender