1 kg diced lamb (leg or shoulder)
300g Chantenay carrots
2 tbsp Hill Farm cold pressed rapeseed oil
2 onions, peeled and finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, peeled and crushed
2 tsp Bart Spices ground cinnamon
1 sprig rosemary
2 x 400g tins chopped tomatoes
300ml white wine
50 g feta cheese, crumbled
50g sliced black olives
2 tbsp freshly chopped mint
Sea salt and black pepper
Preheat the oven to 170?C/325?F/Gas Mark 3.
Heat the cold pressed rapeseed oil in a large casserole, add the lamb in batches and brown off well. Set the lamb aside.
Return the pan to the heat and add the onions, Chantenay carrots and celery. Cover and cook for 10 minutes until the vegetables are starting to soften. Then add the garlic and cinnamon and cook for a further 2 minutes. Add rosemary, tomatoes, white wine and season well with sea salt and black pepper. Cover and cook in the preheated oven for 1 ? hours, until the lamb is tender.
Stir in the olives and mint and crumble over the feta cheese to serve.