NAVARIN of LAMB

1 breast of lamb: A good pinch of sugar. Large tablespoon of flour: 1/2 lb skinned tomatoes: 1 crushed clove of garlic: Bouquet garni: 4 small onions chopped: 10 small potatoes sliced: 12 oz peas: 12 oz carrots sliced: Salt and pepper.

Cut the lamb into small pieces, briefly fry and place in the 'dutch pot' together with the carrots. Pour off the fat and sprinkle in the sugar and fat until it becomes golden brown. Work in the flour and add the chopped tomatoes, minus their seeds, and blend in enough water to cover the meat. Add garlic and salt and pepper and the bouquet garni. Cover and cook in a moderate oven for a couple of hours. Let the dish just simmer. Then remove the bouquet garni, add the onions and potatoes and cook for a further hour.