SERVES 4 - 6
PREPARATION 10 MINS
COOKING 3 HRS 30 MINS
1tsp coriander seeds
1tsp cumin
½tsp ground cinnamon
1tsp turmeric
½tsp chilli flakes
1 medium-sized leg lamb
2tbsp cooking oil
140g (4½oz) pancetta di cubetti
6 shallots, peeled
500g (1lb) small red salad potatoes
2 sweet potatoes, peeled and cut into 4cm pieces
4 small bulbs garlic
2 bay leaves
250ml (8fl oz) red wine
1. Heat the oven to 200ºC (gas mark 6). Combine the spices and rub them into the lamb.
2. Heat the oil in a large casserole or deep roasting dish and cook the pancetta and shallots, stirring occasionally, for 3 minutes. Add the potatoes, sweet potatoes, garlic, bay leaves, wine and lamb, and bring to the boil.
3. Cover the dish with a lid or a sheet of tin foil and then place it in the oven. Reduce the temperature to 160ºC (gas mark 2-3) and cook for 3-3½ hours, or until very tender. Remove the lid about 20 minutes before the end of cooking time to allow the lamb to colour a little.
4. Remove the lamb and vegetables from the dish and set aside to rest. Skim any fat from the surface of the pan juices and remove the garlic, bay leaves and herbs. Squash the sweet potato with a fork to help thicken the sauce. Reduce the sauce over a high heat if it needs to thicken a little more, and season to taste. Slice the meat and serve with the sauce and vegetables.
USEFUL TIPS
Use either a medium-sized leg of lamb or get a butcher to bone and roll a large shoulder of lamb.
Serve with steamed green vegetables, boiled or mashed potatoes, or crusty bread.
To make a fresh mint sauce, combine 3tbsp finely chopped fresh mint, 3tbsp white wine vinegar and 1tsp sugar.