Taken from 101 One-Pot Dishes
1 can of chopped tomatoes
1.25 kg cubed lamb shoulder
3 tbsp olive oil
1 large Spanish onion, thinly sliced
290g jar artichoke hearts in oil, drained
large handful of mint leaves, roughly chopped
Season the lamb. Heat 2 tbsp of the oil in a large saucepan over a medium heat heat and fry the lamb in batches until browned. Put to one side. Lower the heat, add the remaining oil and the onion to the pan and fry for about 5 minutes until softened.
Return the lamb to the pan and stir in the tomatoes. Bring to the boil, lower the heat and splash in some hot water to cover the meat. Put the lid on and simmer for 50-60 minutes or until the lamb is tender. Stir in the artichokes and mint, heat through and season to taste.