- 4 tomatoes, quartered
- 2 dried ancho chillies, seeds removed (see tip)
- 1 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 tsp cumin seeds
- 1 garlic bulb, cloves peeled
- 400ml red wine
- ½ lamb shoulder, bone in (about 1¼kg)
- 50g dark chocolate, broken into squares
- 1 cinnamon stick
- 8 large new potatoes, about 450g
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- white cabbage & radish slaw (see goes well with), to serve
Put the tomatoes, chillies, oregano, cumin and garlic in a food processor with one-third of the wine, add 1 tsp salt and blitz until smooth.
Put the lamb in the slow cooker pot (we used a 6.5-litre model). Pour over the chilli mix, then add the rest of the wine with the chocolate, cinnamon stick and whole potatoes. Cover and cook on low for 7 hrs until the lamb is really tender and the potatoes are still firm.
To serve, remove the bones and skin from the lamb and pull the meat apart into large chunks. Chop the potatoes into chunks and skim the fat from the cooking juices. Serve the lamb, potato and juices in bowls with the slaw on top.
Chilli seedsIf you have trouble getting the seeds out of the dried chillies, pour boiling water over them and leave for just 1-2 mins – they will quickly soften enough to cut them open.