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Based on this recipe and this recipe.

cost: £5 skill: easy serves: 4
you can overcook lamb, but you can’t over-roast it.  Put this in the oven or slowcooker for at least 4 hours to achieve falling-off-the-bone tenderness.

ingredients:
1-2 pound cheap lamb cuts or shoulder joint (you want it well-marbled)
2 cloves garlic, finely minced
1 T sea salt
2 T ground cumin
1 pinch paprika
1 t thyme
1 T olive oil
1 large yellow onion, sliced
2 medium bell peppers, seeded and sliced
2 large chili peppers, thinly sliced

method:
Set the oven at 160C/gas mark 3. Combine garlic with the salt using a pestle and mortar. Mix in the cumin, paprika and thyme. Gradually add the oil so that you end up with a thickish paste.

Put the lamb into a baking dish and rub it all over with the garlic mixture, add about 1 C water, then put in the oven for 35 minutes. Baste the lamb with the liquid, then continue roasting for a further three hours, basting and turning the meat every half hour or so. If the juices are evaporating add a little more water.

Add sliced chili and bell peppers and sliced onion to the casserole and stir until coated with cooking juices.  Crack over with some black pepper.  Return to the oven for another hour until the onions and peppers are tender.  Serve over rice with a good spoon of the cooking juices

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Based on this recipe.

cost: £7 skill: easy serves: 2-4
would make again

ingredients:
1 t cumin
1 t coriander
2 T olive oil
1kg lamb, trimmed of excess fat and cut roughly into 4cm cubes
1 onion, sliced
2 cloves of garlic, chopped
1 t fresh ginger, grated
2 t hot curry powder
2 t mild curry powder
1 jar apple chutney with tomato and garlic
1/2 medium butternut squash, peeled and cut roughly into 3cm cubes
1 small Crown Prince squash, peeled and cut roughly into 3cm cubes
Salt and freshly ground black pepper

method:
Set slowcooker to high and add olive oil, onion, garlic, and spices. Let these warm while you prepare the squash and lamb.

Add the squash and lamb in layers to the pot, and top with the entire jar of chutney. Pour over about 2 cups of water, just enough to top up the liquid about halfway. Crack over a little salt and a lot of pepper. Cover and leave 3-4 hours, stirring occasionally.

We served with brown rice. There was a lot of liquid and a bit of meat and veg left over which could be combined with couscous and red peppers for another full meal.