Instructions

1. Heat a little oil in a frying pan and brown the lamb in batches. Remove to a saucepan as it cooks. Heat a little more oil in the pan and add the onions. Cook for a couple of minutes until they soften. Add in the garlic and cinnamon and stir. Transfer to the saucepan with the meat, then add in the tomatoes, stock or water, lemon rind, bay leaves, Worcestershire sauce and black pepper. Cover and bring to the boil.
2. Reduce the heat and simmer very gently for 2 hours. Then add in the courgettes and cook for a further 10 minutes. Taste and season. Before serving stir in half the lemon juice and some chopped mint.
3. While the casserole is cooking steam some peeled potatoes. When they are cooked drizzle over a little melted butter, the remaining lemon juice and chopped mint. Combine the salad ingredients. Season with salt and black pepper.
4. Serve the casserole with the potatoes and salad.
5. Serving Suggestion: Potatoes tossed in butter, lemon juice and mint