Cut: Leg or shoulder
Serves: 5
Preparation time: 35 mins
Cooking time: 1 hr 30 mins
Cooking method:
- Fry the bacon in a large deep frying pan until crisp. Remove from the pan.
- Fry the onion and garlic in the bacon fat until golden brown.
- Cut the lamb into 1″ cubes and add to the onion with the carrot. Fry for 10 -15 mins until the meat is brown on all sides.
- Return the bacon to the pan with the tomato puree, mushrooms, red wine, salt, pepper, and sugar and bring to the boil.
- Place in a large casserole and bake in a moderate oven 180°C for 1 hr 30 mins.
- Whisk the flour into 120ml of water and stir into the casserole to thicken. Sprinkle the parsley on top and serve.