The secret of this dish lies in using good quality ingredients and long slow oven cooking. It is even better the next day.
- 1-1.25 kg lamb. Select either Shanks cut into 5cm lengths, or cubed shoulder of lamb
- 3 tablespoons (45ml) olive or canola oil
- 1 ½ teaspoons (7.5ml) salt
- 1 teaspoon (5ml) freshly ground black pepper
- ½ teaspoon (2.5ml) ground coriander
- ½ teaspoon (2.5ml) ground nutmeg
- ¼ teaspoon (1ml) cayenne pepper
- 1 tablespoons (15ml) flour
- 2 onions, chopped
- 6 ripe red tomatoes, skinned and chopped
- 6 tablespoons (90ml) tomato paste
- 1 teaspoon (5ml) sugar
- 1½ cups (375ml) water
- 2 x 25g sachets OXO Concentrated Liquid Beef Stock
- 3 potatoes, diced
- Preheat the oven to 160°C.
- Heat a big, heavy-bottomed saucepan or fry pan until hot and add half the oil.
- Add the meat in batches and stir-fry until brown.
- Remove each batch with a slotted spoon and keep aside.
- Mix together the salt, pepper, coriander, nutmeg, cayenne pepper and flour and season the browned meat.
- Brown the onions in the same pan, using the rest of the oil.
- When golden, soft and glazed, add the fresh tomatoes, tomato paste, sugar, water and OXO Concentrated Liquid Beef Stock.
- Bring to a slow simmering boil. Add the potatoes.
- If you have used an ovenproof saucepan, put the browned meat back into the saucepan or use a large casserole dish (with a lid).
- Pour the sauce over the meat and cover.
- Bake at 160ºC for 2½ hours.
The Casserole improves with keeping. Prepare a day in advance and leave to mature in the refrigerator.
Use skinless chicken thighs instead of lamb shanks and bake only for 1½ hours.