Eastern Lamb

100 g/4 oz onion, peeled and chopped €¢
1 clove garlic, peeled and crushed
120 ml/4 H oz tomato juice
750 g/11/2 lb lamb fillet pieces (or lamb steak, cut
into pieces)
1/2 teaspoon ground mace
V2 teaspoon ground coriander
1 teaspoon chopped fresh rosemary or
1/2 teaspoon dried rosemary
120 nil/4 tl oz chicken stock
1 tablespoon lemon juice
salt
freshly ground black pepper

Put the onion and crushed garlic in a saucepan with the tomato juice. Bring to the boil, then simmer until the onion is softened. Add the lamb pieces and stir in the spices and rosemary. Add the stock, lemon juice, salt and pepper and bring to the boil.

Transfer all the ingredients to a casserole dish. Cover and cook in a preheated moderate oven (160'C/325 °F, Gas Mark 3) for about 30 minutes until tender. (The cooking time depends on the size of the lamb pieces.) Skim off any fat with a spoon or fat whisk, or leave until cold and remove the fat, then reheat.

SERVES 4