Ingredients

• 1 shoulder of lamb about 2 kg, or 2 kg beef cut in serving pieces, or 1 kg
• chuck or stewing steak
• 400 gr. can tomatoes chopped, or 500 gr. fresh tomatoes, peeled and sliced
• 3 tablespoons olive oil
• 2 tahlespoons vegetable oil
• salt and black pepper
• 2 medium onions, finely sliced
• 2 tablespoons finely chopped parsley
• 2 carrots, peeled and thinly sliced
• 1 kg potatoes, peeled and thickly sliced

Instructions

• Rinse the meat and remove any loose splinters. Drain.
• Heat both the oils in a large saucepan, and fry the pieces of meat in it, browning them on both sides and taking them out as they are ready.
• When all the pieces are fried, add the onions and the carrots and sautee them.
• Add the tomatoes, bring to the boil and return the meat pieces to the pan.
• They should be covered with the liquid. If not, add a little hot water.
• Cover and cook until the meat is almost tender, approximately 50 minutes (beef will need slightly more cooking).
• Season with salt and pepper, add the parsley and the raw potatoes.
• Add enough water to cover them, then cover and cook for a further 20-30 minutes, until the potatoes are soft.