Spicy, but not in a hot way. This is a full flavour lamb casserole which is packed full flavour.

Like all good things this dish is certainly not rushed. We marinade the lamb in nutmeg, cinnamon and garlic for 24 hours, before cooking the lamb, slowly with carrots, celery, onion, tomato, garlic and red wine. Half way through we add the seasoning and let time work its magic.