1 lb. neck of lamb
1 tbsp. oil
2 lg. onion (diced)
2 tomatoes, (chopped)
4 lg. potatoes
1 can green beans or (fresh or frozen)
1/2 tsp. paprika
1 clove garlic (crushed)
1/4 pint of stock (beef or chicken)

In large casserole dish put cut up potatoes and green beans. Heat oil in pan. Brown lamb on both sides leaving rare. Transfer lamb to casserole dish. Add onions, tomatoes, and garlic to pan, sprinkle with paprika and fold. Add stock stirring well. Bring to boil for about 2 seconds. Pour over lamb in casserole dish. Place in oven at 350 degrees for 2 hours.