Instructions: Place the lamb in a large heavy casserole add the water and a pinch of salt and bring quickly to the boil.

Skim off any scum then add the potatoes and thyme.

Return to the boil then cover and cook on the floor of the simmering ovenfor 3 to 4 hours.

Cook the shallots and carrots in the hot oil in a wok until the shallots are just starting to brown then add the leeks. Continue to stir fry for 3 to 4 minutes until the vegetables are just cooked but still very crisp.

Remove the casserole from the ovenand spoon the meat and potatoes into the wok using a perforated spoon. Ladle in about half the cooking liquor enough to make a good gravy (reserve the rest for stock or soup) then add the cream.

Bring to a boil season to taste then add the parsley just before serving.

Pile into the centre of warmed serving plates its all you need.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.