Ingredients
- 650g PGI Welsh Lamb trimmed boneless shoulder or boneless neck fillets, cut into cubes
- 2 red onions, peeled and sliced
- 3 garlic cloves, peeled and crushed
- 3cm fresh ginger, grated
- 1 red chilli, deseeded and finely chopped
- 1 tsp ground cinnamon
- Seasoning
- 300ml lamb stock
- 300ml mulled wine (or extra stock)
- Bouquet garni made with 2 cinnamon sticks, sprig of rosemary and bunch of thyme
- 2 star anise
- 100g medjool dates, halved
- 75g dried cranberries
- 100g plum tomatoes, cut into wedges
- 1 tbsp brown sugar
1 - 3 hours
Cooking Time
25
Prep Time
5+
Serves
- Preheat the oven to 180°C / 160°C fan / Gas 4.
- Place the lamb, onion, garlic, ginger, chilli, cinnamon and seasoning in a slow cooker or in an ovenproof casserole dish. Stir, then add the mulled wine and stock.
- Make the bouquet garni by tying the cinnamon sticks and herbs together with string.
- Place the bouquet garni in the casserole dish with the star anise. Stir well. Cover with a lid and place in the oven for 1 hour 30 minutes – 2 hours until the meat is fairly tender (in a slow cooker: 2 hours on the high setting or 4 hours on the low setting).
- Remove the lid and add the dates, cranberries, tomatoes and sugar. Stir well.
- Cover with the lid and return to the oven for a further 45 minutes (1 hour in the slow cooker).
- Serve with creamy mashed potatoes.
