Servings: 4
1 kg diced lamb 60 g butter 2 tblspns oil 2 onions
diced 440 g tin Tomatoes 1 tblspn tomato paste 1 tspn
mixed herbs 1 garlic clove 300 ml dry white wine 1
capsicum diced 190g champignon pieces & stems 1 tspn
Paprika pepper to taste 1 bay leaf

Brown lamb in oil in camp oven, add all remaining ingredients bring to boil then simmer with lid on for 1 hour, stirring occasionally.