Instructions: Have butcher remove fell, bone and excess fat, and cut lamb into 1 1/2 inch cubes. Heat lard in large skillet. Add lamb and brown on all sides. Sprinkle flour over meat. Cook few minutes, tossing constantly. Add garlic and cook over low heat until garlic is tender.

Add enough water to barely cover meat. Stir in tomato paste, bouquet garni, salt and pepper. Cover and simmer 15 minutes. Meanwhile put sugar cubes and 1 tablespoon water in small saucepan. Heat over low heat until sugar caramelizes. Stir in beef extract and add to meat.

Stir to blend well. Meanwhile, heat butter in large skillet until hot. Add onion, pearl onions, rutabagas and carrots, sprinkling with 1 tablespoon granulated sugar. Cook over low heat until golden, stirring occasionally. Add vegetables to lamb mixture. Cover and simmer 50 minutes or until vegetables and meat are fork tender, stirring occasionally. Remove vegetables and meat to heated platter.

Skim off fat before pouring sauce over meat. Garnish with chopped parsley.

Makes 6 to 8 servings.

Each serving contains about: 419

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