Italian Lamb Stew

1 kg/2 lb boneless lamb, cut from leg or
shoulder
2 tablespoons polyunsaturated vegetable oil
225 g/8 oz lean bacon, derinded and diced
1 onion, peeled and sliced
2 cloves garlic, peeled and crushed
salt
freshly ground black pepper
1 teaspoon chopped fresh marjoram or
1/2 teaspoon dried marjoram
1 teaspoon chopped fresh rosemary or
1/4 teaspoon dried rosemary
120 ml/4 fl oz red wine
2 tablespoons tomato purée

Trim excess fat from the meat and cut into bite- sized squares. Heat the oil in a large heavy frying pan. Add the bacon, onion and garlic and saute until golden. Remove with a slotted spoon and set aside. Add half the meat and brown on all sides, then remove from the pan and repeat wills the remaining meat.

Return the meat to the pan and season with salt, pepper, marjoram and rosemary. Stir in the red wine and cook gently until the wine reduces to half its original quantity. Add the bacon mixture, tomato puree and enough water to cover the meat. Cover and simmer slowly for about 11/2 hours or until tender. Serve with flat ribbon noodles or brown rice and a crisp green salad. SERVES 4 to 6