Ingredients

  • 2 tbls og flour
  • 2 tsp ground mace
  • salt and pepper
  • 3kg diced lamb or beef well trimmed
  • 3 tbls of olive oil
  • 3 large onions (chopped)
  • 4-5 cloves garlic (chopped)
  • 4-5 sticks of celery (chopped)
  • 1 tbls of wholegrain mustard
  • glass of red wine
  • glass of port
  • 600 ml stock
  • 1-2 bay leaves
  • 2 tbls of fresh oregano or thyme, chopped
  • 300 g (approx) of cranberries

Method

  • Mix the flour, mace and seasoning together. Toss the diced meat in the seasoned flour. Heat the oil in a large pan and brown the meat in batches. Then transfer to a large flameproof casserole dish.
  • Add the onions, garlic and celery to the pan and saute for 3-4 minutes, then add mustard and wine. Bring to the boil and reduce for a few minutes. Pour the lot over the meat in the casserole. Add the port, stock, herbs and half the cranberries
  • Cover and cook gently for approx 2 hours until the meat is tender, or cook in the oven at 180°C (375°F/Gas 4) for about the same time. 15 minutes before the end of cooking time add in the remaining cranberries.
  • Check the seasoning before serving and garnish with sprigs of watercress and orange. Lovely with creamy mashed potatoes and crusty bread toasted and drizzled with olive oil and chopped herbs.