2 lb. leg of lamb, cut into 1-inch squares
2 tbsp. peanut or olive oil
2 med. onions, sliced
6 slices bacon, cut in 1-inch pieces
1 clove garlic, chopped
2 tbsp. flour
1 tsp. tomato puree
1/2 c. white wine
1 3/4 c. lamb or chicken stock
Salt and pepper
Bouquet of herbs (parsley, bay leaf, and basil)

Saute bacon lightly and reserve fat. Saute the lamb in very hot oil and bacon fat combined. Stir lamb to brown evenly on all sides. Do not let pieces touch. Remove meat, then add onions, bacon, and garlic. Cook slowly for 5 minutes. Add the flour and brown. Remove from heat.

Stir in tomato puree, wine, and 1 1/4 cups stock. Blend until smooth. Return to heat, bring to a boil, and then add meat, herbs, and seasonings. Cover and simmer 1 to 1 1/2 hours on top of the stove or in oven at 350 degrees, stirring occasionally. Add reserved stock, if needed.