to stir over the heat until the anchovies have almost dissolved into the oil.
add the lamb and cook until well-sealed all over. stir in the wine and allow it to reduce by about half before adding the vinegar.
reduce the heat to low, cover with a lid, then simmer gently for 20 minutes.
add the peas, potatoes and tomatoes, cover and continue to cook for about an hour or until the sauce has reduced by half.
remove from the heat and serve with toast made using quality bread. 