Serves: 4

You’ll need:

• 3 tbsp olive oil
•  800g boned lamb shoulder, roughly diced
• 2 medium onions, finely chopped
• 700g fresh beetroot, peeled and roughly diced
• 1 generous tbsp tomato purée
• 1 tsp caraway seeds, or cumin or fennel
• 1 litre water or stock
• 25g pack parsley, roughly chopped
• Greek yoghurt to serve

What next:

1. Heat the oil in a large pan with a lid or a casserole dish and brown the lamb all over. Remove the meat with a slotted spoon and set aside.
2. Add the onions to the same oil and fry them until they are just beginning to soften. Add the beetroot and tomato purée. Stir everything together, lower the heat, and return the meat to the pan.
3. Add the caraway seeds and the water or stock. Cover the pan and cook for at least 1½ hours or until the meat is tender enough to cut with a spoon. If the juices look a bit thin, remove the lid and continue to cook gently for another ½ hour.    

To serve:

Garnish with the parsley, along with a dollop of yoghurt if you wish. Serve with rice or simply crusty bread.