4 3/8 pounds lamb shoulder

1/4 cup butter

1/4 cup flour

1 teaspoon Majoram

8 ounces tomatoes (can)

1 large onion

2 tablespoons oil

1/2 cup beef stock

salt and pepper

Cut the lamb into 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 juic e