1kg lamb (cheap cuts, chops, shanks)
2 large red capsicums - chopped
4 garlic cloves cut into slivers
2 brown onions - chopped
1 bottle red wine
1 tablespoon cumin seeds - roasted
1 tablespoon coriander seeds - roasted
2 tablespoons olive oil
2 red chillies finely chopped (optional deseed for less heat)
400g tinned chopped tomatoes
3 tablespoons honey
1 tablespoon plain (all purpose) flour.
What to do....
Put seeds in a frying pan over a medium heat and roast for 2-3 minutes - they will start to smell fantastic and pop in the pan. Be careful not to burn. Grind to a powder.
Heat oil in a pan and brown the meat.
Remove and set aside.
Preheat oven to 180C (350F/Gas 4)
Add the vegetables and chilli and cook for 8-10 minutes until the onion softens.
In a bowl mix the chopped tomatoes and honey together and add wine until all combined.
Put the flour into the ground spices and then dust the vegetables in the pan with the mixture.
Pour in the tomato and wine liquid over the veg and stir together.
Season with salt
Add the meat back into the pan and bring to the boil.
Cover with a lid and pop into the oven for approximate 2 hours or until meat is tender and falls from the bone.
Some large pieces of meat may need turning in the pan halfway through the oven process.
Transfer the meat and most of the veg to a warm dish and on the stove top boil the liquid to reduce the sauce - about 10mins. Pour the sauce over the meat and veg and serve with rice.
This recipe has been adapted fro m Joanne Glynn's book Slow Cooking.
This was perfect after a long walk down the beach on a cold night, and it had cooked all by itself in the oven while we were out.