MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Catalan Lamb - Garlic Lamb
  Categories: Spanish, Meats, Stephen
       Yield: 4 servings
            Stephen Ceideburg
       1 tb Olive oil
       1    Shoulder of lamb
      20    Cloves garlic, peeled
     300 ml Stock
       1 tb Tomato puree
   This recipe from northern Spain takes only minute of the cook’s time
   but produces melting lamb in a lush sauce, thick with sweet (and
   innocuous) cloves of garlic.
   In a wide casserole which can be used on top of the stove, heat a
   tablespoon of olive oil and brown a shoulder of lamb on both sides.
   remove the meat and add to the saucepan 20 peeled whole cloves of
   garlic. Cook gently for a few minutes and sprinkle in a few
   tablespoons of flour, stir well, then continuing to stir, add 300 ml
   stock mixed with a tablespoon of tomato puree. Return the meat to
   the casserole, turn it over in the stock mixture, cover tightly and
   simmer very gently until the meat is cooked. Turn the meat over
   halfway through cooking and check at intervals, adding more stock if
   the sauce is getting dry.
   Posted by Stephen Ceideburg
   From an article by Meryl Constance in The Sydney Morning Herald,
   7/20/93. Courtesy Mark Herron.