This winter lamb casserole cooks slowly in a rich, sweet red wine and cranberry sauce The slow cook tenderises the meat so it becomes incredibly soft and melts in the mouth. It’s perfect for when you want to enjoy a meal without being time pressured and can be cooked ahead and kept warm, which is perfect for this year’s post-Shabbat seder. It’s great served with with mashed or roasted potatoes, broccoli and carrots.

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Method

• Pre-heat the oven to 150°C.
• If you are using neck fillets, slice the lamb into bite-sized chunks.
• Mix the paprika, oregano or dried herbs and matzah meal together. Dust the meat in this spice mix.
• Heat a large frying pan with olive oil and lightly brown the cubes meat. Transfer the meat to an ovenproof dish large enough to hold the meat and other stew ingredients.
•  Fry the onion in the oil still remaining in the pan then place in the ovenproof dish with the browned lamb fillet or cubes.
• Add the stock, red wine, cranberry sauce, apricots, rosemary sprigs to the lamb. Season to taste, then cover and cook for 3 hours.