Preheat the oven to 110 C. Brown the lamb in oil in a casserole dish or heavy based ovenproof saucepan, then remove the lamb and set aside. Now Brown the vegetables and garlic in the same pan. Add the spice and cook gently to lightly toast them. Add the lamb, wine and stock, bring to the boil, skim and cover with a lid. Transfer the casserole to the oven and cook for 2 1/2 hours. Remove from the oven and allow the lamb to cool in the cooking liquor. Remove the lamb carefully and wrap in foil. Pass the cooking liquor through a fine sieve .Now reduce the liquid by half and finish the sauce by adding little harissa to taste. Serve with Greek yoghurt.

Serves 2

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