tomatoes.
TRANCHE DE MOUTON À LA CATALANE
Take a thick slice from a gigot of
mutton, put it into a braising pan
with a good tablespoon of fat, and
fry gently on each side; season
with salt and pepper, and place
round the meat 20 cloves of garlic*
and cook for a few more minutes,
sprinkle with flour and pour in a
cupful of stock or water and a
tablespoon of tomato purée.
Simmer until the meat is cooked,
adding more stock if it is getting
dry. Serve the meat surrounded by
the garlic and with the sauce