Lamb and Potato Stew
Rinse the meat and pat dry. Cut into relatively large pieces. Peel the onions and dice. Peel the garlic and cut into small cubes. Rinse the tomatoes, cut out the stalks and cut into quarters. Peel the potatoes and cut into bite-size pieces.
Heat the oil in a large saucepan and cook the meat and onions until golden brown, stirring frequently. Season with salt and pepper. Sauté the garlic briefly, then add the potatoes and tomatoes. Pour in the wine and the lamb stock. Cover and simmer gently 1.5 hours. Add more stock as needed.
Season again before serving.