09 November 2013,05:23 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
2 hours

Preparation Method :

  • Heat oil in pan, add lamb in batches, cook until well browned all over; remove from pan.
  • Heat extra oil in same pan, add onion and garlic, cook, stirring, until onion is soft.
  • Add wine, stock, paste, herbs, undrained crushed tomatoes and sugar, simmer, uncovered, 5 minutes.
  • Return lamb to pan, simmer, covered, 30 minutes.
  • Remove lid, simmer further 30 minutes.
  • Stir in blended flour and water, stir over high heat until mixture boils and thickens.
  • Stir in Sweet potatoes and mushrooms.
  •  Spoon mixture into 4 ovenproof dishes (2 cup/500ml capacity), place potato slices on top, brush with butter.
  • Bake in moderate oven for about 50 minutes or until browned.



  • 2 tablespoons Peanut oil  
  • 1 kg diced lamb
  • 1 tablespoon Peanut oil, extra
  • 200 grams onion, sliced
  • 2 cloves garlic, crushed
  • 150 ml dry red wine
  • 350 ml beef stock
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 500 grams can tomatoes
  • 1 teaspoon sugar
  • 1 tablespoon plain flour
  • 2 tablespoons water
  • 500 grams Sweet potatoes, peeled, chopped
  • 200 grams button mushrooms, halved
  • 750 grams new potatoes, thinly sliced
  • 30 grams butter, melted

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