Ingredients

· 500 g lamb cut in cubes

· 1 tablespoon butter

· 2 tablespoon extra virgin olive oil

· 1 tablespoon all purpose flour

· 2 cups hot water

· 1-2 garlic cloves mashed with salt

· 3-4 potatoes, peeled

· 12-14 onions

· 14-15 carrots

· 3 tablespoon tomato paste

· ½ teaspoon oregano

· 1 Bay leaf

· Salt

· Pepper

· 2 tablespoon parsley chopped

Method

Lightly fry the lamb cubes with butter and olive oil in a medium sized pot over medium heat. Stir occasionally. Sprinkle the flour all over the lamb, toss and stir until they absorb the flour. Add 1½ cups hot water, garlic, oregano, bay leaf, salt and pepper. Close the lid. Cook until the lamb is tender for about 30-40 minutes on low-medium heat. Add the potatoes, onions, carrots, tomato paste and ½ cup hot water. Cover the lid and cook until all the vegetables are softened for about 20-25 more minutes. Discard the Bay leaf. Taste and adjust the seasoning if necessary. Sprinkle some parsley over the top before serving the dish.