Step 1

Peel and chop onion.

Step 2

Peel and crush garlic.

Step 3

Peel and finely chop carrot.

Step 4

Heat a little olive oil over medium heat and once hot fry onion and garlic in it until translucent.

Step 5

Add tomato paste and carrots and mix well.

Step 6

Add tomato sauce and water and bring to the boil, once boiling add lamb cubes, thyme, basil, salt and pepper and reduce heat to simmer.

Step 7

Simmer for a total of 2.5 hours.

Step 8

After 1 hour 45 minutes wash, peel and quarter potatoes and put in a large pot with water covering the potato quarters completely.

Step 9

Boil potatoes until tender (approx. 20 minutes once water is boiling). Use a wooden pick to proof if they are tender.

Step 10

Drain potato quarters in a colander and then transfer back into the pot, add cream, milk, butter and salt and using an electric hand mixer (not a blender, a mixer, or if you don't have one a potato masher) and mix all ingredients together.

Step 11

Season both potato mash and stew to taste with salt and pepper and serve hot.