Spicy Welsh Lamb with Root Vegetables

Servings: 4

Prep Time: 15 mins

Cook Time: 30 mins

Savory lamb mince makes a comforting supper for all the family. I've added a twist of Mediterranean spice for a touch of something new.

Start by preparing the vegetables. Peel and chop the onion and garlic. Trim the celery, cut into strips lengthwise and chop.

1 onion,2 cloves garlic,1 stick celery
Heat the dripping or oil in a shallow pan or skillet with a tightly fitting lid. Add the onion and celery and fry for a few minutes.

15 g lamb or beef dripping
Now add the garlic, herbs and spices, and cook for another minute or two until fragrant. The vegetables should be just starting to turn golden.

2 tsp mixed herbs,1 tsp cumin,½ tsp cinnamon
Add the mince. The best way to do this is in several stages, because if you add all the mince at once, it will steam rather than fry.

450 g minced lamb
Break the mince up, and keep stirring. Fry for about 10 minutes, adding the meat in stages until it is browned and there is no liquid left in the pan.
Add the flour and stir it in. Then cook for few more minutes, stirring all the time. Take care that nothing starts to stick to the bottom of the pan.

2 tbs flour
Add a splash of stock and stir it in. Once absorbed, add more. Adding the stock slowly is important to avoid lumps.

425 ml stock
Once all the stock has been absorbed, add the tomato puree and stir in.

2 tbs tomato puree
Turn the heat down as low as it will go. Put the lid on the pan and leave for 20 minutes. When the mince is cooked, it should be dark and glossy with a thick, rich gravy.
Add the frozen vegetables. Stir through and cook for another 5–8 minutes.