Ingredients

• 30-45ml/2-3 tbsp oil

• 1.5kg/3-3 1/2 leg of lamb, boned and diced

• 1 onion, chopped

• 10ml/2 tsp grated fresh root ginger

• 1 garlic clove, crushed

• 5ml/1 tsp five-spice powder

• 30ml/2 tbsp hoi-sin sauce

• 15ml/1 tbsp soy sauce

• 300ml/1/2 pint passata

• 250ml/8 fl oz lamb stock

• 1 red pepper, seeded and diced

• 1 yellow pepper, seeded and diced

• 30ml/2 tbsp chopped fresh coriander

• 15ml/1 tbsp sesame seeds, toasted

• salt and ground black pepper

Serves 4

Method:

1. Preheat the oven to 160C. In a large, flameproof casserole, heat 30ml/2 tbsp of the oil and then brown the diced lamb in batches over a high heat. Remove to a plate and set aside.

2. Add the onion, ginger and garlic to the casserole with a little more of the oil, if necessary, and cook for 5 minutes, or until softened.

3. Return the lamb to the casserole. Sir in the five-spice powder, hoi-sin sauce, passata and  stock, and season to taste with salt and paper. Bring to the boil, then cover with a tight-fitting lid and cook in the oven for about 1 1/4 hours.

4. Remove the casserole from the oven, stir in the peppers, then cover and return to the oven for a further 15 minutes, or until the lamb is very tender.

5. Sprinkle with the chopped fresh coriander and toasted sesame seeds. Serve hot accompanied by rice, if you wish.