This is a delicious but very simple dish. It's great for cheaper cuts of meat – it works just as well with beef. The grated onions and lemon juice in the sauce help tenderise the meat as does pounding the meat with a mallet and cooking it slowly.
Ingredients (serves 4)
1 kg of boned shoulder or leg of lamb cut into 4cm (1 1/2") cubes and bashed with a meat mallet
3 onions, grated
2 cloves of garlic, thinly sliced
A bunch of coriander leaves, coarsely chopped
Half a bunch of flat leaf parsley
1 green chilli, deseeded and finely sliced
Juice of 1/2 a lemon
4 Tbsp extra virgin olive oil
Sea salt and freshly milled pepper
Method Combine all the ingredients, cover and leave to marinade in the refrigerator for a few hours (or overnight). Preheat the oven to 140C (). Put the marinated meat and juices into a large, flameproof casserole dish over medium heat. When the stew begins to simmer, give it a good stir and transfer the dish to the oven and bake for 1 1/2 - 2 hours, until the meat is really tender. Give it a stir occasionally - if the stew gets too dry, add a little water. Serve with cous-cous or boiled potatoes and green beans
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