Shoulder of Lamb casserole

For each 4 people:


1 lb of cubed shoulder of lamb
2 cloves of garlic
1 medium onion
1 large carrot
1 stick of celery
1 red pepper
2 large sprigs of thyme
1 Pinches of dried chillies or paprika
glass of red wine
Lots of salt and pepper
1 medium potato
1 Small tomato
Olive oil

 Cornflour -  if required for thickening.


Brown the lamb in batches in the olive oil
Slice and fry off the onion, garlic and red pepper.
Chop the carrot and celery and add to the mix.
Peel and cut up the potato into small chunks (mainly used as a thickening agent)
Add the chillies or paprika, the thyme, the red wine, and salt and pepper.

Simmer gently for 2 ½ to 3 hours, until the lamb has become very tender.

Serve with brown rice, or mashed potato or salad