New Zealand Ragout
1 oz (28g) of Butter
1 medium onion, peeled and chopped
700g of lean lamb cubed
50g plain flour
1/4 tsp ground ginger
1 can of condensed tomato soup
1/2 can of water
1 tsp worcester sauce
Pinch of mixed spice
2 level tbsp honey
4oz (small can) of black currants (drained)
Turn the oven on to 180C (350F).
Fry the onion and remove from the pan and place in a casserole dish.
Flour the meat with ground pepper (to suit taste) and fry. When browned, place in casserole dish along with the onion.
Add all the remaining ingredients to the casserole dish.
Place the casserole dish in the oven and cook for 1 and a 1/2 hours. Check every 30 minutes and add extra water if it gets too thick.
Serve with mash and other vegetables