Christmas spiced Welsh Lamb casserole

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

Method

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.

Tip: Suitable to cook in the oven or slow cooker.