Is your mouth watering? It should be, this lamb stew is DEVINE! It took me a year to perfect too.
I browned diced lamp rump in a frying pan with olive oil and garlic.
Then I fried up some carrots, zucchini and mushrooms in the same pan after I took the lamb out.
I changed the lamb and vegetables over to a large heavy base sauce pan and made a gravy in the frying pan with the juices. This makes a lovely rich gravy.
Add gravy and some chopped tomatoes to sauce pan and simmer for a couple of hours. Check ever now and then to make sure there is still liquid.
Adding sultanas is a nice touch.
I serve over brown rice or pasta.