Preparation

Dust the meat in the flour and brown in the hot oil in a large saucepan.
Add the onion and sauté for 5 minutes. Add the tomato, salt, black pepper, white pepper, bay leaf, sugar, vinegar, Worcestershire sauce and broth. Cook covered over low heat for 75 minutes, stirring occasionally.
Add the potato and cook for another 45 minutes, or until everything is tender. Serve it hot.

Ingredients

  • 1.6 kg of lamb meat cut into pieces
  • 2 tablespoons of flour
  • 1 tablespoon vegetable oil
  • 1 chopped onion
  • 1 kg of chopped fresh tomatoes
  • 1 teaspoon of salt
  • Freshly ground black pepper
  • 6 grains of white pepper
  • 2 bay leaves
  • 1 teaspoon brown sugar
  • 1 tablespoon white wine vinegar
  • 1 pinch of Worcestershire sauce
  • 1 tablet of broth
  • 2 potatoes cut in four