1kg lamb, diced
onion, diced
pepper, chopped
8 tbsp lebanese 7 spice
pinch of juniper berries, crushed
1.5 litre vegetable or chicken stock
- Preheat oven to gas mark 4.
- Fry onions and peppers.
- Brown the lamb.
- Add to a casserole pot, add spices and cover with stock*
- Place in the oven for 3 hours, until the lamb is tender.
* alternatively at this stage you could transfer everything into a slow cooker, with 500ml of stock and cook on high for 3 hours or on low for 10 hours.
