Ingredients

• 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

Directions

• 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.