Ingredients

• 60ml oil
• 2 onions finely diced
• 1 tsp. salt
• 4 cloves garlic minced
• 1 tsp. ground cumin
• 1 tsp. chilli powder
• 2 tbsp. tomato puree
• 600g shoulder of lamb cubed (or 1kg scrag end of lamb)
• Some lamb bones
• 2 x 400g tins chopped tomatoes
• 600g large maris piper potatoes peeled and quartered
• 1 small green chilli halved
• 500ml chicken stock
• 1 tbsp. sugar to taste

Method

1. Heat the oil then fry the onions and salt over a low heat for 20 minutes, add the garlic, cumin, chilli powder and tomato puree then cook for a further 2 minutes. Add the lamb into the pan along with the bones and fry for 5 minutes before pouring in the tomatoes, potatoes and enough stock to cover, pop a lid on then bring to simmer, cook on a low heat for 2 hours.
2. Once cooked, remove the lid and simmer uncovered for a further 20 minutes or until the sauce has thickened. Add the sugar and season with salt and pepper.