- Ensure the lamb is diced into roughly 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 and simmer for 20 minutes or until the lamb is cooked through.
Serve with boiled potatoes or rice.