Diced lamb, usually cut from the shoulder, is just waiting for you to add flavour and some creative flair. The meat takes on hearty and spicy flavours well and makes for a sensational curry or rich, slow cooked stew.
Remove diced lamb shoulder from the fridge 30 minutes before cooking and preheat oven to 150 C. Heat a little oil in a large frying pan over a high heat.
When hot, season the lamb with salt and pepper, and then fry in 2-3 batches until browned all over. Browning the meat first not only improves colour but also develops flavour.
Transfer to a casserole dish. Add cubed seasonal vegetables. Pour stock or liquid over and mix gently to combine.
Cover the dish with a lid (or 2 layers of tinfoil) and bake in the oven for 3½ – 4 hours. Remove from the oven and let it slightly cool.
Taste and season as required.
If using a slow cooker, cook on low for 8 hours or on high for 6 hours. To thicken the liquid towards the end of cooking add a mixture of 3 teaspoons of cornflour and 1/3 C water. Turn cooker to high heat setting. Stir cornflour mixture through the casserole and allow to bubble and thicken before serving.