Boneless lamb (cut into 5cm chunks)
Large onion, finely chopped
Stick of celery, finely chopped
Cloves of garlic, minced
Can of diced tomatoes
Beef or chicken stock
Dry red wine (such as Syrah or a Bordeaux-blend)
Sprigs of thyme
Sprig of rosemary
Dried mint or a small handful of fresh mint
Salt, to taste
Heat oil in a large heavy-bottomed pot and brown the lamb pieces on all sides. Once done, remove and set aside.
Add the onions, celery and garlic to the same pot and cook for 7-10 minutes until nicely browned. Pour the red wine in and cook for 1 minute.
Add the tomatoes, tomato purée, thyme, rosemary, stock and mint. Return the lamb to the pot and stir well. Cover with a lid and cook on a low flame for 1-1.5 hours, stirring occasionally, and checking a few times in between to make sure it’s not catching at the bottom.
Once the lamb is completely cooked, you should be able to flake it with a fork. Set it to one side to cool slightly. Remove the pieces of lamb from the pot and transfer to a bowl. Using your fingers, coarsely shred the lamb. Return to the pot and cook for a further 10 minutes on a low flame until you get the right consistency. Add a little stock or water if it appears a little dry. Add a little salt to taste if needed. Serve simply with a kumara mash and good hearty sourdough.