1 kg lamb leg meat
1 Tbs cooking oil
25g butter
2 midium onions, sliced
1 clove garlic
1 Tbs flour
1 tsp ground cumin
1/2 tsp ground allspice
2 Tbs tomato puree
300-450 mls stock
salt
pepper
Cut meat into 2" cubes. Heat oil & butter & brown meat a few pieces at a time. Remove meat from pan, add onions & garlic & cook slowly 5 mins, stirring from time to tome. Sprinkle in flour & spices & continue cooking slowly further 3-4 minutes. Take pan off heat & stir in stock & tomato puree, blending until smooth. Return pan to heat & stir until boiling, then reduce heat. Add meat & cook further 45-60 minutes on stove or in oven at 180 degC.