This is a brilliant winter warmer with a bit of a kick. It is really simple to make and super tasty with lovely filling foods that will keep you full all night long.
800g Lamb leg steaks, cut into chunks with visable fat removed
Fry light or similar
1 onion, roughly chopped
2 carrots, peeled and cut into chunks
3 garlic cloves, finely chopped
1 tsp of dried red chilli flakes
1 tbsp of juniper berries
6 tbsp of tomato purée
800ml of chicken stock
1 sprig of fresh rosemary
400g new potatoes, peeled and halved
6 shallots, peeled
A handful of fresh flat leaf parsley, finely chopped to garnish
- Preheat the oven to Gas Mark 4 /180 C. Spray the lamb with fry light and season. Place a large flameproof casserole dish over a high heat. Brown the lamb for 3-4 minuets, turning occasionally. Transfer to a plate and set aside
- Reduce the heat to medium, add the onion, carrots, celery and garlic then cook, stirring for 4-5 minuets. Add the chilli flakes, juniper berries, tomato purée and stock and stir well.
- Return the lamb to the pan, add the rosemary sprig and bring to the boil. Remove from the heat and cover tightly and cook in the oven for 45mins
- Add the potatoes and shallots, cover and cook for a further 45 mins or until tender. Garnish and serve.