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Lamb pastitsada

This recipe was born during the Venetian occupation of Corfu and merges Italian and Greek flavours. It’s most commonly made with beef but we prefer the softness of slow-braised lamb. From: Waitrose SERVES 6

2 tbsp olive oil
2 x 300g packs lamb neck fillet, cut into 2-3cm chunks
2 onions, sliced
2 carrots, cut into 2cm slices
4 garlic cloves, crushed
2 cinnamon sticks
2 cloves
pinch ground allspice
1 bay leaf
250ml red wine
2 x 400g cans plum tomatoes
450g macaroni or elicoidali

Heat 1 tbsp olive oil in a large pan. Season the meat and brown in batches; set aside. Add the remaining oil to the pan; cook the onions gently for 10 minutes. Add the carrot, garlic, spices and bay; cook for 2 minutes more. Return the meat and any resting juices along with the wine and tomatoes.

Bring to the boil, then reduce the heat and cover; simmer gently for 2 hours. Uncover and cook for 1 hour more, until the lamb is meltingly tender and the sauce is thick and glossy.

Season, then remove and discard the whole spices. Cover; rest for 15 minutes. Meanwhile, boil the pasta in salted water until al dente; drain. Serve the lamb over the pasta; top with parmesan, if liked.

IN A PRESSURE COOKER

Follow step 1, then secure the lid on the cooker and bring to high pressure. Reduce the heat to low and cook for 25-35 minutes or until the lamb is tender. Remove the lid and briskly simmer for 20-25 minutes, stirring often, until the sauce is thickened. Follow step 3 to serve.

IN A SLOW COOKER

Put all the ingredients – except the olive oil (it isn’t needed) and pasta – in a slow cooker. Cover and set the cooker to low for 6-8 hours, until the meat is really tender. Strain the sauce into a saucepan and set the meat and veg aside. Briskly reduce the sauce by 2/3, then mix everything back together and season. Follow step 3 to serve.