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Lamb Stewed with Tomatoes

Divide a saddle of lamb into moderate-sized quarters, remove part of the bones, and put the meat into a flat stewpan with a clove of unpeeled garlic, one onion and a lump of butter; season well and toss over the fire until nicely browned. Cut four tomatoes in halves, take out the seeds and cut them into quarters. Place a little oil in a fryingpan, when hot put the tomatoes in and fry over a sharp fire until the moisture is reduced, then turn them in with the lamb, stir over the fire for ten minutes, take the onion and garlic out, place the lamb and tomatoes on a hot dish, and serve.