Lamb In Tomato Sauce

Ingredients

1 1/2 kg (3 pounds) lamb neck or shoulder slices
1 liter (quart) boiling water
salt
60 g (4 Tbs., 1/4 cup) margarine
1 1/4 dl (1/2 cup) flour
1 dl (1/3 cup) tomato paste
5 dl (2 cups) lamb stock
1 dl (scant 1/2 cup) whipping cream
cayenne pepper
1 Tbs. chopped parsley

Instructions

1) Place the meat in a pot and pour over boiling water just to cover. Add salt.

2) Bring to a boil and skim well. Lower heat and simmer until tender, 45-60 minutes.

3) Remove the meat and reserve.

4) Strain and measure the cooking liquid. Reduce, if necessary, to 5 dl (2cups).

5) Melt the margarine and stir in the flour and tomato paste. Gradually add stock and cream.

6) Bring to a boil and simmer 5 minutes. Season with salt and cayenne pepper.

7) Arrange the meat on a serving platter.

8) Pour over the sauce. Sprinkle with parsley.

9) Serve with boiled potatoes and vegetables. Enjoy!