Peel one large onion, cut in half and then in slice.
Peel one large clove of garlic and mince it.
Add 3 tablespoons of salted butter to the frying pan along with a tablespoon of olive oil to keep butter from browning.
Add onions and garlic to the frying pan.
Sprinkle some salt over the onions to stop them from burning.
Over slow heat, soften the onions until translucent, but not browned.


Now, add 1 to 1½ pounds of minced lamb to the frying pan.

Sauté the lamb along with a pinch of salt and pepper for about 10 minutes until well cooked.

Add the two Sweet bay leaves and small sprig of rosemary. (Rosemary and thyme are optional.)




Add ½ pint of lamb or other stock (bouillon) plus ½ pint of red table wine to the frying pan.
Also add ½ tube of tomato puree or paste.

Then, dice the four carrots and two optional parsnips into bite sized pieces and add to the frying pan of lamb.

Cover the pan (if a cover is available) loosely and let simmer for about 20 minutes or until the carrots are just barely fork tender. Some fluid evaporation (reduction) should occur.