Today’s Sunday lunch. This is a dish I have fiddled about with quite a bit over the years. I have made it with neck of lamb fillet, but today I used a kilo of marvellous diced lamb from Parsonage Farm in Upton, Hampshire where I like to buy a lot of my meat. Check them out on Twitter.Dust the diced lamb in flour, salt and black pepper, Pan fry in olive oil til coloured. Remove to a large casserole. Then deglaze the pan with a splash of red wine. Add juices to the casserole. Then pan fry for about 5 minutes 10 or 12 shallots. Add to casserole. Then pan fry about 10 or 12 cherry tomatoes for 5 minutes and add the to the pot too. Then put the casserole on a low heat, add a good bottle of red wine, two bay leaves and a squirt of tomato sauce or puree. Chop a big handful of fresh mint and add that to the pot as well. Bring to the boil, then turn down to a simmer and leave for half an hour with the lid on. Remove lid and continue to simmer for another hour.
I served it on a bed of mashed and buttered potatoes through which I stirred 100 grams of spinach. The look and taste is gorgeously warming and richly fulfilling!