Navarin of Lamb

Navarin is a type of ragout or stew and is usually made with Lamb or Mutton,it's a great dish for dinner on a
cold day.
Ingredients
1.25 kilo boned shoulder of Lamb
2oz Butter
2 Tablespoons Plain Flour
2 Tablespoons Vegetable Oil
1 Clove Garlic
3 Beef Stock Cubes
2 1/2 Cups Water
1/2 Cup Tomato Puree
4 Small Turnips
2 White Onions
4oz Bacon
1oz Extra Butter
12 Small Potatoes
4oz Peas,Fresh or Frozen
Chopped Parsley
Method
Chop the lamb shoulder into 1 inch cubes,remove any excess fat then toss in the flour,next melt the 2 oz butter and the oil in a large ,heavy based pan add the lamb and brown well,don't add too much to the pan at once.
Once all the lamb is browned remove it from the pan and set aside,add some more flour (about 1 tablespoon)
to pan and cook for 1 minute,add the water,stock cubes crumbled and tomato puree and stir till smooth,bring to the boil the reduce heat return the lamb to the pan and cook on medium heat 30 minutes,In a seperate pan
saute the onion and the bacon in the extra butter for 3 minutes, add the onion,bacon, sliced turnips,peeled potatoes and peas to the pan containing the lamb,bring back to the boil then reduce heat and cook further 35 minutes or until the meat and vegetables are tender.
Garnish with some chopped parsley.