- 1 tbsp vegetable oil
- 1kg/2lb 3oz lamb shoulder, cut into large cubes
- 1 large onion, roughly chopped
- 1 garlic clove
- 6 sticks celery, roughly chopped
- 3 carrots, roughly chopped
- 750ml/1 pint 7fl oz red wine
- 350ml/12½fl oz beef stock
- salt
- 20 black peppercorns
- 200g/7oz mixed olives
- 1 cauliflower head, broken into large florets
- 100ml/3½fl oz chicken stock
- 200ml/7fl oz double cream
- pinch curry powder
- salt and freshly ground black pepper
- fresh parsley, chopped
- Preheat the oven to 180C/355F/Gas 4.
- Heat the oil in a large casserole over a medium heat and fry the lamb pieces quickly to brown on all sides. Remove the meat from the pan and place in a clean bowl.
- Reduce the heat slightly, and add the onion, garlic, celery and carrot to the casserole. Fry for 5-6 minutes, until the vegetables are softened.
- Add the wine, stock and peppercorns and bring the mixture to the boil.
- Return the meat to the pot and transfer to the oven to cook for two hours in the oven.
- Meanwhile, to make the cauliflower purée, place the cauliflower into a large saucepan and pour over the chicken stock. Cover with a lid and bring to the boil. Cook for 7-8 minutes, or until the cauliflower is tender.
- Place the cauliflower into a food processor and add the cream and curry powder. Blend to a smooth paste, then pass the mixture through a sieve.
- Remove the casserole from the oven. Add the olives and season, to taste, with salt and freshly ground black pepper.
- To serve, spoon generous portions out onto plates. Sprinkle with parsley and place a spoonful of cauliflower purée alongside.