Recipe from DB during lockdown.
- 1 lamb stock cube
- 1/2 cup boiling water
- Parsley
- Garlic cloves
- 2 onions chopped
- 1/2 cup cider
- blob of Marmite
- 1kg lamb shoulder off the bone
- 2 heaped tablespoons plain flour
- 2 rounded tablespoons butter
- Black pepper & sea salt to taste
- Preheat the overn to 170C.
- Boil the water and add the stock cube, onion, garlic, cider and marmite.
- Cut the lamb into bite-sized pieces, then cover in the flour.
- Heat the butter on the hob in a carrseole dish, then fry the lamb until golden brown.
- Remove the lamb, then add the stock, heating for a few minutes.
- Add the meat back to the mixture, put the lid back on and then place in the oven for 1.5 hrs.