- One large onion
- 2 carrots (or one per person)
- 300g lamb, diced
- Half a pint of chicken stock, with two stock cubes
- 2 tin chopped tomatoes
- Salt and Pepper
Chop and fry the onion. Brown the lamb. Chop in the carrots, pour in the stock, tomatoes. Stir until boiling. Season.
Pop, covered, in the oven at 180 for about 55 mins to an hour. I take it out and give it a stir after 30 mins. The lamb should be super gorgeous tender.
Season if it needs it and serve with rice and some roasted tomatoes (just bung some cherry tomatoes in a ramekin, cover with olive oil, season and oven for about 5-8 mins). Or could do mashed potatoes, kale and (if you like it, cauliflower cheese). Basically do what you want.