Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 190C/fan 170C/gas 5. Separate the coriander stalks and leaves, and finely chop the stalks. Put the stalks and all the ingredients except the rice and coriander leaves in a small ovenproof pot with a lid and mix well. Slip a sheet of foil under the lid to make the seal tighter. Cook for 1½ hours until the lamb is tender. If you want a thicker sauce, scoop out the lamb and reduce it a little on the hob. Serve with rice and coriander leaves.