• 1.25 kg/2 1/2 lb shoulder of lamb, boned and cubed

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 2 large tomatoes, skinned, deseeded and quartered

• 1 bouquet garni, including thyme, parsley, rosemary,   marjoram and bay leaf

• rind of 1 orange, cut into thin strips

• 1 bottle of dry red wine

• 2 tablespoons olive oil

• 250 g/8 oz streaky bacon, rinded and diced

• 300 ml/1/2 pint Chicken Stock

• 250 g/8 oz plain flour

• salt and pepper

• boiled rice, to serve 

To garnish:

• 75 g/3 oz small black olives

• 1 tablespoon chopped parsley

---

Method:

1. Trim any excess fat from the cubed lamb. Put the meat in a large casserole with the onion, garlic, tomatoes, bouquet garni, orange rind, salt to taste and 1 teaspoon pepper.

2. Pour the wine over the top, add the oil and stir well. Cover and leave to marinate in the refrigerator for 4 hours.

3. Blanch the bacon in boiling water for 2 minutes and drain. Add to the casserole with the chicken stock so that the lamb is well covered with liquid. Season with a pinch of salt.

4. Mix the flour with a little water to form a paste, then roll into a thin strip. Press the paste between the casserole dish and lid to form a seal.

5. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 1 hour, then reduce the temperature to 180°C (350°F), Gas Mark 4, and cook for a further 2 hours.

6. Discard the strip of flour paste and remove the bouquet garni. Sprinkle the casserole with black olives and garnish with parsley. Serve hot with plain boiled rice.