Lamb hotpot (6portions)

750g of mutton
2 onions
450g small carrots
18 pearl onions
450g potatoes (prefer small ones)
3ts flour
oil
salt
ground black pepper
2ts of tomato puree
700ml meat bouillon
bunch of different herbs (rosemary, parsley, thyme)
150g of peas(can be also frozen)
2ts of chopped parsley


Heat the oven for 175C
Cut the meat for small piecemeal. Chop the onion and peel the potatoes and carrots.
Roll the meat in flour and then fry it from both sides in oil.Flavor with salt and with black pepper.
Then add the onion, carrots, pearl onions and tomato puree. Finally add also the meat bouillon and the bunch of herbs, heat to near boiling point and then cover with lid and put it to the oven approximately for one hour.
After one hour add also the peas and potatoes and cook more for 45 minutes or until all the vegetables are soft.
Take out the bunch of herbs and add the chopped parsley.