800 g leg of lamb
milk ½ litre
I clove garlic
1 bunch parsley
a little wild fennel leaves or a pinch of dried fennel
1 onion
oil, salt, pepper

Chop garlic, parsley and fennel and add the onion thinly sliced and place in a heavy saucepan with the cold oil.
Add the lamb cut in large cubes, the milk, season and cook covered on a very low heat, stirring from time to time so that the meat will not stick to the pan.
Simmer until the meat is cooked.