Ingredients (Serves 4)
600 grs diced lamb.
2 tbsp plain flour, generic well seasoned with salt & pepper to taste.
1 large onion, peeled and sliced.
1 clove of garlic, peeled & crushed.
½ tsp cinnamon.
2 big sprigs of rosemary.
500 mls chicken or veg stock.
500 grs small Charlotte potatoes, halved lengthways.
½ small bunch of parsley, chopped.
The zest of 1 lemon.
Oil, for frying.
Heat the oven to 160C/325F/Gas mark 3 (fan oven 140C).
Dust the lamb in the flour and then, in a large frying pan, fry in the oil, in batches, until well browned. Scoop the browned batches into a large casserole dish.
When all the lamb is browned, fry the onions and garlic until soft, add the cinnamon & rosemary and fry gently for a couple of minutes – no more.
Add this mix to the lamb in the casserole dish and add the stock. Put on the lid and cook in the oven for 1½ hours.
Add the potatoes, recover and carry on cooking for a further hour until the potatoes and lamb are tender.
Stir in the parsley and lemon zest just before serving.