1 large onion, chopped
4 cups chicken stock (enough to cover the lamb slightly)
3 stalks celery, chopped
1 tbsp smoked paprika
1 tsp ground cumin
3 bay leaves
½ tsp crushed red pepper flakes (optional)
1 cup fresh plum tomatoes, chopped
1 tbsp butter
1 tbsp all-purpose flour
1 tbsp red wine vinegar
1 large bunch fresh mint and thyme (for the gravy)
2 carrots, chopped
Salt and pepper (to taste)
Instructions:
For the Lamb:
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