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20 December 2012,22:44 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • In a large frying pan, fry the bacon in its own fat until browned. Add the butter to the pan and fry the lamb, a little at a time, until browned. Remove from the pan with the bacon and put in the casserole.
  • Fry the onion, carrot, celery and garlic in the fat remaining in the pan for about 5 minutes, until lightly.
  • Pour over the wine and add the bouquet garni, pinch of nutmeg and salt and pepper. Cover and bake at 150°C (300°F) mark 3 for about 2½ hours, until tender.
  • Thirty minutes before the end of the cooking time, stir the cherries into the casserole and continue to cook until the meat is tender and the cherries soft.
  • Serve hot with courgettes and new potatoes.


  • 225 grams streaky bacon rashers, rinded and chopped
  • 15 grams butter
  • 1.4 kg boneless leg or shoulder of lamb, cut into 4 cm cubes
  • 1 medium onion, skinned and sliced
  • 1 medium carrot, sliced
  • 1 celery stick, sliced
  • 1 garlic clove, skinned and sliced
  • 568 ml dry red wine
  • Bouquet garni
  • Freshly grated nutmeg
  • Salt and pepper
  • 450 grams fresh red cherries, stoned

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