• 500g shoulder of lamb – diced
  • 200g plain flour
  • 15ml rapeseed oil
  • 300g onions – sliced
  • 4 garlic cloves – peeled and crushed
  • 1 tsp ground cinnamon
  • 500ml chicken stock
  • 500g new potatoes
  • 1 lemon – zested
  • 20g fresh parsley – chopped
  • Several fresh rosemary sprigs


  • Dredge the lamb in the flour and fry in the oil until browned, turning as necessary.
  • Remove the lamb from the pan, add the onions and garlic and fry until soft.
  • Return the lamb to the pan along with the cinnamon and rosemary and stir well to incorporate the spice.
  • Add the stock, cover and simmer gently for around an hour and a half.
  • Add the potatoes and cook for a further hour until the meat and potatoes are tender.
  • Adjust the seasoning and stir in the lemon and parsley just before serving.