1 1/2 lbs. loin of lamb
2 tbsp. vegetable oil
1 tbsp. flour
5 carrots
2 lg. stalks celery
1 clove garlic, pressed
1 heaping tbsp. tomato paste
Salt, pepper
1 tsp. mixed herbs
1 c. beef bouillon
8 sm. onions
1 tbsp. butter
Pinch of sugar
4 sm. potatoes, peeled
3 tbsp. chopped fresh parsley

1. Cut the meat in large cubes. Heat the oil in a large fireproof casserole until it smokes, and brown the meat on all sides. Pour out the oil and sprinkle the meat with flour. Cook 1 minute more.

2. Clean and slice 1 carrot and the celery. Add to the casserole with the meat and garlic. Add the tomato paste, salt, pepper and mixed herbs. Pour in the bouillon. Cover the casserole dish and bake in a preheated oven 45 minutes.

3. Slice the onions in thin rings, clean and cut the rest of the carrots in strips and saute in a skillet with the butter. Add a pinch of salt, and a pinch of sugar. Pour into the casserole and bake 45 minutes more until tender.

4. Skim off the fat from the top of the casserole and add the potatoes, halved or quartered if they are larger than 2 inches. Cover and bake another 15-20 minutes or until potatoes are tender. Before serving, correct seasoning and sprinkle with parsley. 4 portions. 309 calories per portion.