Lamb with 40 cloves of garlic

Original recipe from a really old newspaper cutting ... not sure of origin
Serves 6

Ingredients	Directions
2 lbs (1 kg) boneless lamb 2 tbsp (25 ml) extra virgin olive oil	Cut lamb into bite-size pieces. Heat oil in flameproof 2-1/2 quart (2.5 litre) casserole. Add lamb in batches, and brown. Remove lamb to a platter.
40 cloves very fresh garlic (peeled or unpeeled) 1 medium onion, chopped fine	Add garlic cloves and onion to casserole and cook for two to three minutes, or until onions are lightly browned.
1 bay leaf 2 tsp (10 ml) paprika 2 tbsp (25 ml) red wine vinegar salt and pepper	Remove casserole from heat and stir in lamb. Add bay leaf, paprika, vinegar, salt and pepper. Cover tightly with foil and top with lid. Bake at 325 F (160 C) for about two hours or until lamb is cooked and garlic is soft.

Ingredients