Cooking method:

1. Fry the bacon in a large deep frying pan until crisp. Remove from the pan.
2. Fry the onion and garlic in the bacon fat until golden brown.
3. Cut the lamb into 1″ cubes and add to the onion with the carrot. Fry for 10 -15 mins until the meat is brown on all sides.
4. Return the bacon to the pan with the tomato puree, mushrooms, red wine, salt, pepper, and sugar and bring to the boil.
5. Place in a large casserole and bake in a moderate oven 180°C for 1 hr 30 mins.
6. Whisk the flour into 120ml of water and stir into the casserole to thicken. Sprinkle the parsley on top and serve.