1½-2 ib (700-900g) neck or breast of lamb
1 small finely chopped onion,
1 tsp (5ml) coriander seeds
A pinch of each of pepper, lovage, cumin
1 tsp (5ml) anchovy essence
1 tbsp (15ml) olive oil
1 tbsp (15ml) wine
1 tbsp (15ml) cornflour

Cut the lamb into 2cm/1" cubes and put theminto a saucepan and toss in the hot oil.

Grind the onion, coriander seed, pepper, lovage and cumin in a bowl. Mix in the anchovy essence, olive oil and wine.

Pour this mixture over the meat in the pan and simmer gently for about 2 hours, until tender.

Mix the cornflour with a little water and add to the stew to thicken the sauce. Stir until boiling.

Serve hot.