A tasty one pot take on a lamb casserole. The key is to cook low and slow so the meat falls apart and melts in your mouth.

Serves 6

INGREDIENTS

1 Tablespoon Cumin

2 Tablespoon Ras-el Hanout Spice Blend

1 Tablespoon Coriander

2 Red Onions

2 Tins Chopped Tomatoes

1 Pound Diced Lamb

4 Carrots

Method

Preheat oven 180 degrees Celsius.

Dice the vegetables, add them with the lamb, spices and vegetabe oil to an oven proof pot.

Over a low heat on the stove brown the meat.

Add the tinned tomatoes to the pot and cover with water.

Bring the pot to the boil before putting it in oven for approximately 4 hours.

This works well served with cous cous