method
1. Derind the bacon and cut into strips. Peel onions and slice into thin rings. Heat the butter and oil in a saucepan and fry the bacon and onions. Add lamb and fry over a high heat till browned on both sides. Sprinkle in the flour and cook, stirring, till it browns. Gradually add the stock and bring to the boil.
2. Peel the turnips and potatoes and cut into quarters. Add to the pan with the peeled and crushed garlic, sugar, bouquet garni and seasoning. Cover and simmer for 1 1/4 hours.
3. Remove bouquet garni. Add the tomatoes and cook for a further 15 minutes. Taste and adjust the seasoning. Arrange the meat and vegetables on a warmed serving dish and spoon the cooking liquor over. Serve immediately.
