* 1 large Onion, peeled and thinly sliced
* 5 tablespoons of Olive oil
* 5 tablespoons full Cream Milk
* 3 tablespoons Tomato purée
* 1 kg (2 lb) Lamb Shoulder, cut into bite-sized cubes
* 125 ml high quality White wine vinegar
* Sea salt and Freshly ground black pepper
* 2 tablespoons Granulated sugar
* 6 fresh Basil leaves, roughly chopped

===Method===
* Fry the Onions in half of the Olive oil until golden Brown and reserve.
* Meanwhile, mix the Milk and Tomato paste together.
* Brown the Lamb in the remaining Oil.
* Season the Meat with a little Salt, add the Onions back to the pan and pour in the Tomato mixture. I added just a few tablespoons of water at this stage as it looked as though it would not survive an hour of simmering.
* Simmer gently for about an hour.
* After an hour, add the Vinegar, Sugar and a good grind of Black pepper then cook for the final 15 minutes.
* Chop the Basil and add just before serving.

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