Simple Lamb Stew

1 kg lamb shoulder, cut into slices or large cubes
2 tbsp oil
1 onion, chopped
3 cloves garlic, chopped
1 can tomatoes
150ml red wine
2 tsp dried rosemary
gravy granules

Heat oil in a pan, brown the lamb in batches, transferring to a heatproof dish. Fry onions and garlic, when beginning to brown add red wine and bubble. Add tomatoes and rosemary, bring to the boil. Pour over the lamb. Add boiling water to cover lamb. Cover the dish, bake at 160 degrees centrigrade for 2 hours. Check halfway through to make sure it's not dried out. Remove from oven, stir in some gravy granules until you have a thick gravy.



I used bone in lamb but you can use boneless, if you prefer. I like bone in because the lamb stays in one big piece, whereas boneless tends to disintegrate.

Here I have served it with baked sweet potato and wilted spinach. It was perfect comfort food for a cold, winter evening. You can serve it with mash or with rice.