Long and slow cooking renders the meat meltingly tender and the sauce thick and unctuous!
Cut about 12 ounces of boneless lamb (I used lean lamb neck fillets) into large chunks, dust in seasoned flour and brown all over in hot oil.
Place into a casserole dish, and continue frying sliced onions and crushed garlic until translucent. Sprinkle over a tsp of ground cumin
and a 1/2 Tbs of the remaining seasoned flour and stir until fragrant and combined, then add half a cup of dry sherry and a cup of chicken stock
(I used one of those little tubs of jelly stock). Stir to deglaze the pan then pour over the lamb, cover the casserole and cook in a 150°C oven
for about 2 hours, until the lamb is very tender and the sauce thickened. Serve, garnished with chopped parsley, accompanied with buttery
mashed potato and a green veg; we had the first of this year’s fresh peas, shelled and simmered for 5 minutes only, which were delicious.