Lamb and Tomato Casserole



INGREDIENTS:

4 3/8  pounds lamb shoulder

1/4 cup butter

1/4 cup flour

1 teaspoon Majoram

8 ounces tomatoes (can)

1 large onion

2 tablespoons oil

1/2 cup beef stock

salt and pepper

DIRECTIONS:

1. Cut the lamb into 1 inch cubes and chop the onions.
Cook in the butter and oil until the onions are soft
and golden and the lamb is lightly  browned.  Stir in
the flour and cook for 2 minutes.  Add seasoning,
marjoram, stock  and tomatoes with their juice



Lamb and Tomato Casserole