• 5 tablespoons olive oil

• 1 kg/2 lb boned leg of lamb, cut into serving pieces

• 1 onion, chopped

• 425 g/14 oz tomatoes, skinned and mashed

• 750 g/1 1/2 lb fennel heads, quartered

• salt and pepper

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Method:

1. Heat the oil in a flameproof casserole. Add the meat and fry over a moderate heat until lightly browned on all sides.

2. Stir in the onion and fry for a further 5 minutes. Add the tomatoes and season with salt and pepper to taste.

3. Lower the heat, cover and simmer for 40 minutes, adding a little water if the casserole becomes too dry during cooking.

4. Meanwhile, cook the fennel in boiling salted water for 20 minutes. Drain and reserve 200 ml/7 fl oz of the cooking liquid.

5. Add the fennel and the reserved cooking liquid to the casserole and continue cooking for about 20 minutes until the meat is tender.

6. The casserole should be fairly dry. Serve hot, sprinkled with pepper.