Ingredients:

1 ½ pounds boneless lamb shoulder (cut into cubes)
salt and white pepper to taste
1 ½ teaspoons margarine
1 tablespoon salad oil
1 medium onion (thinly sliced)
½ pound small whole mushrooms
1 clove garlic
1 1/3 cup beef broth
½ teaspoon dried thyme leaves
¼ teaspoon dries rosemary
1 bay leaf
3 medium carrots sliced ¼ inch thick
8 small whole onions
parsley for garnish (chopped)

Directions:

Sprinkle lamb cubes with salt and pepper. Brown, about ½ at a time, well in 1 tablespoon of the butter and oil in a large frying pan or Dutch oven, removing and reserving cubes as they brown. When all lamb is browned and removed, cook sliced onion and mushrooms in same pan, stirring until mushrooms brown lightly. Return lamb to pan; mix in garlic, broth, thyme, rosemary, and bay leaf. Bring to boiling. Cover; reduce heat, simmer 30 minutes. Add carrots and onions.

Cover, cook until lamb is tender, about 45 minutes. Remove lamb and vegetables with a slotted spoon to serving dish; keep warm. Skim and discard fat from cooking liquid. Bring to boiling. Cook, stirring, until reduced and beginning to thicken. Taste, add salt, if needed. Cut remaining 1 tablespoon butter into small pieces; swirl in, one at a time, until melted. Pour sauce over lamb. Sprinkle with parsley.