A lovely falling-off-the-bone lamb recipe with a rich tomato sauce. Serve with mashed potatoes and green beans.
As there are only 2 of us, I used the amounts stated in this recipe and then took out with a slotted spoon enough veg and liquid for a meal with some of the lamb, put left-over liquid in fridge overnight, skimmed off fat next day, put in a large frypan with left over lamb chopped up, some cornflour to thicken, added cardamom, star anise, turmeric and 5 spice powder with a bit of green curry paste, some cauli and creamed corn. Simmered for about 3/4 of an hour then added about a quarter of a cup of coconut cream and served with rice - delicious! - 24 Nov 2012