This delicious dish is best served with boiled rice, noodles or potatoes. It also freezes well.
Toss the lamb in the seasoned flour.
In a large saucepan sauté the onions, bacon and garlic in the oil for 5 minutes until soft. Add the seasoned lamb and cook stirring well for a further 5 minutes, until all the sides of the lamb are sealed.
Add pepper and fry for another 4 minutes, pour on a drop of water and deglaze the pan, the liquor should be a rich brown colour.
Add enough water just to cover lamb, sprinkle on lamb cubes and add redcurrant jelly, mint sauce and chopped herbs, stir and simmer gently over a low heat for another 15 minutes, adding a drop more water if necessary. Squeeze in the tomato puree, and stir - the sauce will thicken nicely.
Taste to check seasoning and, if necessary, season to taste with a little salt and pepper.
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