850g |
boneless stewing lamb, cut into 2.5 cm dice, excess fat removed, (shoulder, shank or leg) |
1 |
onion, finely chopped |
pinch |
salt |
4 |
garlic cloves, finely chopped |
1 tablespoon |
turkish tomato paste or concentrated tomato puree |
2-3 |
fresh tomatoes, peeled, deseeded and roughly chopped |
1/4 teaspoon |
dried thyme |
1/4 teaspoon |
dried oregano |
200ml |
hot water |
1 tablespoon |
flat-leaf parsley, chopped |