Lamb casserole with new potatoes, leeks & lemon

1. Preheat the oven to 170°C, gas mark 3. Season the diced lamb. Heat the oil in a large flameproof casserole and cook the lamb in batches until golden brown on all sides. As each piece browns, remove from the pan with a slotted spoon and set aside. Pour off any excess fat that has collected in the pan as you go. Stir in the leeks and garlic, scraping up any browned bits from the pan, and cook gently until the leeks are soft but not browned. Return the meat to the pan.

2. Add the preserved lemons, capers, oregano and stock to just cover the meat, and bring to a boil. Cover and cook in the oven for 1½ hours until the lamb is tender.

3. Remove from the oven and add the potatoes with extra stock if needed to cover them. Return to the boil and simmer on top of the hob for 15–20 minutes until the potatoes are tender. Check the seasoning and scatter over the chopped parsley, then serve with steamed cabbage.