* Oil or Lard
* 750g leg or Shoulder of Mutton, cubed and seasoned
* 1 large Onion, peeled and quartered
* A pinch of Sugar
* Garlic to taste, crushed
* 2 tablespoons Flour
* 1 litre Meat stock
* 3 tablespoons Tomato purée or 100g freshly pulped Tomatoes
* 1 Bouquet garni
* 400g Potatoes, peeled and chopped into pieces the size of large Olives
* 24 small pickling Onions

===Method===
* Heat the Oil in a deep pan.
* Add the seasoned Mutton and the Onion.
* When the Mutton cubes are well Seared, pour of some of the Fat.
* Add the Sugar and cook until the Onion begins to caramelise.
* Stir and the Garlic and cook briefly - do not allow it to burn
* Mix in the Flour, hot Stock, Tomato purée or pulped Tomatoes and the Bouquet garni.
* Cover, and cook gently for an hour.
* Meanwhile, heat a little oil in a pan, add the pickling Onions and a large pinch of sugar.
* Cook until the onions are caramelised and set aside.
* At the end of the cooking time for the mutton, add the Potatoes and pickling Onions.
* Bring to the Boil, reduce the heat and allow to Simmer, covered, until the Potatoes are cooked.

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