French Style Lamb

450 el lb lean boned leg of lamb
2 tablespoons polyunsaturated vegetable oil
1 large onion, peeled and sliced
1 clove garlic, peeled and crushed
1 x 450 g/1 lb can tomatoes
I tablespoon tomato puree
150 ml/'/a pint dry white wine
1 rosemary sprig
I thyme sprig
1 bay leaf
salt
freshly ground black pepper
100 g/4 oz mushrooms, sliced
1 green pepper, cored, deseeded and sliced
chopped parsley, to garnish

Trim any excess fat from the lamb and cut into 2.5 cm/1 inch cubes. Heat the oil in a flameproof casserole or heavy-based pan. Add the onion and garlic and saute until golden.

Add the lamb cubes and cook, stirring frequently, for 5 minutes or until evenly browned. Stir in the tomatoes and their juice, tomato puree and wine. Add the rosemary, thyme, bay leaf and salt and pepper to taste. Stir well, then cover and simmer for 45 minutes.

Add the sliced mushrooms and green pepper to the casserole. Check the seasoning, cover and continue simmering for a further 20 minutes.

Discard the herbs. Sprinkle with chopped parsley and serve with brown rice.

SERVES 4