Serve with Rice, Couscous, or Mash

4 lamb steaks (cubed)
Olive oil, for frying
2 carrots, peeled and sliced
1 onion, peeled and thickly sliced
2 bay leaves
1 x 750ml bottle red wine
chicken stock cube
tsp mint sauce

For the marinade:

1-2 green chillies, deseeded and sliced, to taste
1-2 red chillies, deseeded and sliced, to taste
2 tsp smoked paprika
2 tsp dried oregano
1 tsp cumin seeds
2 cinnamon sticks, snapped in half
3 garlic cloves, peeled, roughly chopped and crushed
Olive oil
Sea salt and freshly ground black pepper

4 lamb steaks (cubed) 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 1 -2 green chillies, deseeded and sliced, to taste 1 -2 red chillies, deseeded and sliced, to taste 2 tsp smoked paprika 2 tsp dried oregano 1 tsp cumin seeds 2 cinnamon sticks, snapped in half 3 garlic cloves, peeled, roughly chopped and crushed

First prepare the marinade. Mix the chillies (use only one of each if you don't like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight.

Heat a large pan on the hob and add a couple of tablespoons of olive oil. Brown the onions then add the lamb for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade.

Add the carrots, bay leaves and red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7-8 minutes to reduce the liquid by half. Add the chicken stock cube then simmer for around 30 minutes, stir in the mint sauce and serve, garnished with torn mint leaves and the cooking juices spooned on top.