Cooking time 2 hours
½ lean shoulder of Welsh lamb
1 onion, sliced
2 cloves garlic, crushed
400g can chopped tomatoes
15ml ground cumin
2.5ml cayenne pepper
5ml ground ginger
4 potatoes, peeled and cut into chunks
½ cauliflower, cut into large florets
6 small carrots, peeled or scrubbed
¼ swede, peeled and cut into cubes
Preheat oven to gas mark 4, 180 C, 350 F. In a large non-stick wok or saucepan, heat oil and fry lamb shoulder until browned. Add onion and garlic and cook for 1-2 minutes.
Add tomatoes, vegetables, stock and spices. Bring to the boil, cover and simmer in preheated oven for 2-2½ hours until meat is soft and tender.
Pull meat from the bone and serve in large chunks. Serve with Indian-style vegetables, rice and naan bread.
Recipe from PGI Welsh Lamb