• 1 shoulder of lamb about 2 kg, or 2 kg beef cut in serving pieces, or 1 kg chuck or stewing steak
• 400 gr. can tomatoes chopped, or 500 gr. fresh tomatoes, peeled and sliced
• 3 tablespoons olive oil
• 2 tahlespoons vegetable oil
• salt and black pepper
• 2 medium onions, finely sliced
• 2 tablespoons finely chopped parsley
• 2 carrots, peeled and thinly sliced
• 1 kg potatoes, peeled and thickly sliced

Rinse the meat and remove any loose splinters. Drain. Heat both the oils in a large saucepan, and fry the pieces of meat in it, browning them on both sides and taking them out as they are ready. When all the pieces are fried, add the onions and the carrots and sautee them. Add the tomatoes, bring to the boil and return the meat pieces to the pan. They should be covered with the liquid. If not, add a little hot water.
Cover and cook until the meat is almost tender, approximately 50 minutes (beef will need slightly more cooking). Season with salt and pepper, add the parsley and the raw potatoes. Add enough water to cover them, then cover and cook for a further 20-30 minutes, until the potatoes are soft. If you want to make a more special version of this dish, cut the potatoes thickly and fry them first, then add them to the meat and cook for a slightly shorter period, about 10 minutes.