Lamb Casserole and Small Potatoes – La Classe de Cuisine

Ingredients

• 800 gr (2 lb) lamb neck fillets, cut into 4 cm (1 1/2 inch) pieces
• 3 Tbsp vegetable oil
• 500 ml (2 cups) vegetable stock and 300 ml (1 1/4 cup) Madeira wine
• 1 sprig of fresh rosemary and 1 of thyme
• 3 tomatoes, chopped and 3 whole garlic cloves
• 12 new potatoes, peeled, left whole
• 2 Tbsp tomato puree
• 4 medium carrots, peeled and thickly sliced and 1 onion, peeled and sliced
• 3 pinch of salt and freshly ground black pepper