900-1.12kg boned lamb shoulder, trimmed of excess fat and cut into 4cm cubes

450ml lamb or chicken stock

1 onion, chopped

15ml chopped fresh rosemary or 1 teaspoon

crumbled dried rosemary

salt and pepper

300g frozen peas, thawed and drained

15ml mint jelly

Put the lamb cubes and 120ml stock in a flameproof casserole. Cover and cook over moderately low heat for about 30 minutes to draw out the juices.

Remove the lid and boil the juices, stirring occasionally, until they reduce to a sticky brown glaze.

Continue cooking to brown the cubes of meat well on all sides, turning the cubes so that they colour evenly. With a slotted spoon, remove the lamb cubes from the casserole and set them aside.

Skim off as much fat as possible from the remaining juices, then add anther 120ml stock. Bring to the boil, stirring thoroughly to mix in all the browned bits from the bottom of the casserole.

Add the onion and rosemary and cook until the onion is soft, stirring occasionally. Return the lamb cubes to the casserole with the remaining stock and season. Bring to the boil. Cover and simmer gently for about 1 hour or until the lamb is tender, adding more stock if needed.

Lift out the lamb and keep warm. Skim all fat from the cooking liquid. Add the peas, simmer for 2 minutes. Stir in the mint jelly until melted.

Stir in the lamb and serve hot.