Aillade (Lamb Stew)

Brown the meat in a large casserole dish without fat for a few minutes.

Add the garlic and stir well.

Cover with lukewarm water and add the bouquet garni, turn down the heat and cook for about an hour. Then add the potatoes and cook for half an hour. Season well with salt and pepper.

When everything is cooked remove the potatoes with a slotted spoon and mash them.

Put back in the casserole, add the vinegar and combine well.

Arrange in a serving dish with sliced pickles and serve very hot.