If you are using an oven heat to 140ºC.

Firstly, even though the lamb comes diced this is too small I feel for small babies. I cut each diced piece into 4 (or a baby sized piece).

Heat the oil in a large saucepan over a medium heat and fry the onions until they are soft and caramelised. This takes about 8-10 minutes and is important as the onions change the favour of the dish.

Add the small pieces of lamb and cook for about 1 and a half minutes until it starts to turn brown. You don’t want to over cook it, just seal the outside so that it holds all the lovely juices in.

Then you add the flour, stir well and cook for another 30 seconds, this will help turn the sauce thicker when cooking.

Add the tomato puréé, stir well and when fully combined add all of the remaining ingredients to the pot.

Transfer the mixture into an oven proof dish and cover with either tin foil or a lid. Alternatively you can use a slow cooker.

If you are using a conventional oven cook for 2hrs or if you are using a slow cooker cook for 4-6hrs (depending on your slow cooker settings. Mine has a medium setting of 4-6hrs or fast at 2-4hrs).

For the last 20-30 minutes of cooking, take the lid off so that the sauce can thicken up.

Serve with some home made flat bread or cous cous.