2 tbsp plain flour
sea salt and black pepper
650g lamb neck fillet, diced
2 tbsp vegetable or rapeseed oil
12 button onions or shallots, peeled
1 carrot, peeled and diced
1 tsp ground cinnamon
1 x 400g tin chopped tomatoes
2 tsp runny honey
400ml chicken / lamb stock
200g baby new potatoes, washed
250g frozen peas
1 tbsp mint, finely chopped
Preheat the oven to 180°C/350°F/Gas Mark 4.
Season the flour and toss the lamb in it. Heat the oil in a large casserole and brown the lamb pieces in batches. Set aside and add the button onions and carrots to the pan. Cook for 5 - 10 minutes, until the vegetables are a light golden brown. Add the cinnamon and cook for a further minute.
Add the chopped tomatoes, honey and stock, stirring well, and bring to the boil. Return the lamb to the pan, add the new potatoes and season to taste. Cover and cook in the preheated oven for 1 hour and 20 minutes, until the lamb is tender.
Remove from the oven and stir through the frozen peas, and a little more stock if necessary. Cook for a further 5 minutes. Sprinkle with the chopped mint and serve.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)