Instructions: Place a small amount of oil into a pan, add diced lamb shoulder - cook until brown. Then add some onions and a little bit of garlic, cook until onions have also caramelised to a nice brown colour.

Then add a splash of wine - make sure you use good quality wine (either red or white) as poor quality wine will result in a poor quality sauce.

Then add a prepared sauce, to your liking - and simmer down the sauce, according to the prescribed time on the sauce (usually 30 - 40 minutes).

Serve with steamed or boiled rice...

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