Preseli lamb shoulder (boned) - quartered
2 teaspoons of paprika
2 tablespoons of olive oil
a good pinch of cumin seeds
5 cloves of garlic - thinly sliced

the sauce
2 tablespoons of olive oil
3 stalks of celery - sliced
3 carrots - finely chopped
1 onion - finely chopped
1 tablespoon of tomato puree
½ bottle of red wine (good quality)
1 litre/2 pints of lamb stock
handful of fresh coriander - finely chopped
rind of ½ lemon
Anglesey sea salt
black pepper

METHOD

In a frying pan, seal the meat using a little of the oil. Season with salt, pepper and the paprika and add the cumin seeds and garlic to the meat and brown. Set the meat aside. Using the same frying pan as the meat was cooked in, mix the tomato puree with the pieces of meat that are left in the pan. Then add the wine and reduce. Add the stock and simmer for approximately 5 minutes. Stir the coriander and lemon rind into the sauce. In a deep pan, melt the vegetables in oil and leave to sweat under a lid for approximately 3-4 minutes. Place the pieces of meat on top of the vegetables and pour the sauce on top. Cook at 160C for two hours. Once the meat has been cooked, liquidize the vegetables to create a smooth sauce. Serve with vegetables of your choice.

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