Lamb Stew with Courgettes from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• 2½ pounds boned shoulder of lamb
• 4 tablespoons olive oil
• 2 tablespoons tomato concentrate
• oregano
• 2 tablespoons finely chopped parsley
• salt and freshly ground black pepper
• 1 large can Italian peeled tomatoes
• 1 Spanish onion, finely chopped
• 2 pounds courgettes
• 4 tablespoons butter