1 kg lamb (shoulder, neck)
3-4 tbsp flour seasoned with salt and pepper
A glass of red wine
1 large onion, chopped
2 cloves garlic, chopped
1 x 400g tin of chopped tomatoes
2 bay leaves
1 tsp dried oregano
Half a cinnamon stick
1 tbsp tomato puree
A handful of fresh parsley, chopped
Cut the meat into chunks and lightly coat in the flour. Heat about 2 tbsp olive oil in a large casserole pan and fry the meat in batches until it is browned.
Remove from pan with a slotted spoon and set aside. Add onions to the pan and fry for a few minutes before adding the garlic. Return the meat to the pan and add the wine. Cook until wine has all but evaporated.
Add tomatoes, tomato puree, bay leaves, cloves, cinnamon and oregano. Add half a tin of water. Mix well, bring to the boil and simmer gently for 2-3 hours. Check seasoning and add parsley before serving.