700 g (1 1/2 lb) tomatoes, skinned and quartered
30 ml (2 tbsp) vegetable oil
1.4 kg (3 lb) shoulder of lamb, boned, cut into large cubes
1 onion, skinned and sliced
20 ml (4 tsp) plain flour
30 ml (2 tbsp) tomato puree
2.5 ml (1/2 tsp) dried rosemary
60 ml (4 tbsp) red wine
salt and freshly ground pepper
50 g (2 oz) butter, softened
15 ml (1 tbsp) chopped parsley
8 slices french bread
1. Sieve the tomatoes to remove the seeds. Make up the tomato juice to 300 ml (1/2 pint) with stock.
2. Heat the oil in a flameproof casserole and brown the lamb pieces. Remove from the casserole and set aside. Fry the onion in the fat remaining in the pan. Stir in the flour and gradually add the measured stock, tomatoes, tomato puree, rosemary and wine. Bring to the boil stirring. Return the meat to the pan and season.
3. Cover the casserole and cook in the oven at 170°C (325°F) mark 3 for about 1 1/4 hours.
4. Put the butter into a bowl, add the parsley and mix together thoroughly. Spread on the bread.
5. Uncover the casserole, place the bread butter side up on top. Cook for a further 1 hour.