Put the lamb, garlic and rosemary together with the oil in a pan with
a lid, brown over a high heat stirring continuously, so that nothing sticks
to the bottom of the pan, for 15 minutes or until the meat is uniformly
At this point add the wine, leave it to evaporate for 4-5 minutes continuing
to stir, then add the tomato paste dissolved together with the ½
stock cube. Bring back to the boil , and cook slowly for 5 minutes, add
the peas, and adjust the heat to simmer, cover and cook for a further
20 minutes. Taste and adjust seasoning then serve hot.