Serves 4 – if making double use no more than 650ml of stock rather than 900ml.
Oven Temp. 170°



Mix together spiced pepper ingredients, store in airtight jar until needed. (It will keep for many months.)

Melt half butter, add onion and cook until soft but not brown.

Add 1 teaspoon of spiced pepper & cook, stirring for 30 seconds.

Place onions in casserole dish.

Toss lamb (cubed) in flour*, heat oil & butter in frying pan & add lamb cubes, brown all over. (you may need to add a little more oil & butter but don’t overdo it.)

Add lamb to casserole, add stock, tomato puree, honey, rosemary & salt (to taste – not too much!)

Stir well.

Cover & cook in preheated oven for approx. 1 hour – until almost tender.

Add apples & stir well, cover & cook for further 30 minutes.

NB you can freeze without impairing the flavour.

*Put flour into a large plastic bag, add cubed lamb in small quantities and shake until covered.