1 lamb shoulder, cut into large pieces
2-3 onions, chopped
5 cloves of garlic, chopped
1kg of ripe tomatoes, chopped (or 2 cans of tomato)
Red wine (dry)
Fresh parsley, chopped
Salt and pepper
In a large, deep frying pan with a lid (or a saucepan) sautee the lamb in olive oil until it turns golden brown. Add the onions and garlic and stir for 2-3 minutes. Add the rest of your ingredients (except the parsley) and stir. Add a bit of water, until all is covered and bring to the boil. Turn the fire down low and allow the food to simmer gently with the lid on for 1 1/2 -2 hours. When the lamb is really tender it’s ready. Add the fresh parsley, mix and serve with rice or bulgur wheat and natural set yoghurt. The rest of the sauce can be used as a pasta sauce, lovely!