Today is Herbs and Spices day, so I thought I’d share a recipe for a spicy dish.

Lamb Casserole with Chilli

Ingredients

½ shoulder of lamb

1 sweet red pepper (bell pepper)

1 red chilli pepper

3 or 4 tomatoes

Salt and pepper

Method

Cut the meat from the bone and into small bite-sized pieces.

Brown in a little oil for a few minutes then put into a casserole together with the lamb bone.

Chop the tomatoes and chilli pepper, and cut the sweet pepper into rings. If you don’t like it too hot, remove the chilli seeds and use less than 1 whole chilli.

Add the tomatoes and peppers to the pan and cover with a tight-fitting lid.

Allow to simmer, watching carefully that the juices don’t boil dry. If it looks like getting too dry, add a little stock.

Cook until the lamb is tender and serve with plain boiled rice.

A tip for chopping chilli. Chillis are notorious for hanging around on your hands after chopping. Wear a pair of rubber gloves, then if you accidentally rub your eyes, you aren’t in agony for hours.

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