Can anyone give me a recipe using these ingredients?

yes, make a lamb stew, Moroccan style. fry the onions, then the lamb, add the tomatoes and some crushed garlic and cumin and chill if you have them, cook gently for about 30 minutes.

cut the lamb into little pieces in a pot put some oil to brown the meat add crushed garlic , chopped onion and some other spices like Rosemary , Ginger doesn't go well with this recipe if you intend to use it then skip the tomatoes add, salt, pepper, and the canned tomatoes that you have put through the food processor for a few turns not too much otherwise they will turn pink , let it cook for 3/4 of an hour ,this will give you a nice sauce , with the flour you could make home made pasta..

Lamb Scallopini

Chop up your lamb until it's mincemeat (hamburger, basically). Finely dice an onion and two cloves of garlic, and mix it in with the mince, with a little salt and pepper to taste. Dredge in flour until well coated.

Fry the lamb-burgers (I think you should get two or three out of the meat you've got), then stick in a baking pan. Add the tomatoes on top with a little more garlic and some Italian spices like rosemary, basil and thyme. Bake at 170C for about 30 minutes.

And there you go!

Or you could go for lamburgers and onion soup on the side. Simply boil one onion and three or four cloves of garlic in a cup or so of water. Put in the blender, and process until smooth. Put back in the pot and season with consomme powder (if you have it), salt and pepper. (If no consomme, you might try some Italian spices again). This is a very healthy soup, and good against colds.

You could do a Lamb Tagine.

In a saucepan, or heavy-bottomed casserole or tagine, brown your lamb in some olive oil. Once the pieces are browned (not cooked through) put to one side with a sprinkling of salt and pepper in a separate bowl.

In the remaining fat in the pan, fry off your garlic, chopped onion and finely chopped ginger (no more than a thumb-sized piece).

Put the lamb back and stir together, add the tinned tomatoes (and if you have red wine and any dried fruit like sultanas or apricots you could add a couple of tablespoons of those too).

Simmer on the hob on a medium-low heat for an hour. Season to taste and serve with flatbread/ rice/ couscous.

Yummy!

A nice spicy lamb stew,Coat the lamb in a little flour.spices of your choice.Seal of the lamb add sliced onions and garlic,add the tomatoes and a little water and simmer or cover and place in the oven for a couple of hours on a low heat.If you had alittle marg or butter you could make some little dumplings, simply by rubbing into some flour add some herbs or spice,add some water to make a stiff dough. and just before you finish the cooking process,say 30 mins add the dumplings to the stew.

sear the lamb in a skillet with olive oil. then remove and saute the garlic and onions lightly. Return the lamb to the skillet and cook in a 300 degree oven for about 30-45 minutes depending on how well you like it done.

While the lamb rests drop a bit of butter in the skillet over medium/medium-high heat. Use a bit of water, broth, or wine and reduce if you want to make a pan sauce, or add the tomatoes in for a red sauce to serve the lamb on top of.

Use other spices to your liking.

You can make lamb stew. Quickly brown the lamb in regular olive oil. Then add cut up onion and garlic. Stir till vegs are soft. Pour in the canned tomatoes with liquid. Add salt and pepper, a dash of oregano. Cover and simmer until the meat is tender. Serve over white rice.

marinate the lamb in the garlic ginger and spices

put in the fridge for at least 1/2 hr the longer the better

dice your onion fry till browned

add the lamb brown

add the tin of toms

reduce the liquid

you could add watter to some flower to make a dough

roll out the dough to make some flat bread

cook the bread in a non stick dry pan on both sides

dipp the bread in your sort of lamb curry dont forget to season.

Got to be a simple, slow cooked, spicy stew.

Fry the lamb in some oil on medium high heat until the edges brown not to burn bottom of pan!)

Add chopped/minced garlic ginger and thick slied onions fry until soft (around 1-1 1/2 mins).

If you have some wine, then chuck that in to deglaze the sugars from the bottome of the pan. if not then water or stock will do.

add the toms, along with a few of your favourite spices, cook for one/one and a half hours until lamb is tender and soft.

Voila! Bob's your 6 foot granny.

I agree with the stew idea, with this addition.... before you brown the lamb pieces, toss them in a bit of the flour and spices- shake off the extra and then place them in the heated skillet to brown.