Preparation time 20 minutes, cooking time 3 hours.

1. Using the point of a small knife, cut small slits in lamb and insert garlic pieces and tiny springs of rosemary.

2. Heat oil in 4-lire (16 cup) flameproof casserole dish, cook lamb until browned all over.

3. Add onions, potatoes, carrots, stock and wine, cook covered in moderately slow oven 2 hours.

4. Add eggplant and undrained crushed tomatoes, cook uncovered about 30 minutes or until lamb is tender.

5. Remove lamb and vegetables from dish, keep warm. Bring pan juices to a boil, reduce heat. Simmer uncovered until reduced to about 1 ½ cups (375ml), stir in sour cream.

6. Serve sliced lamb with vegetables and sauce.

Serves 8, per serving 19.7g fat, 1875kj