Instructions
1
toasty the oven to 180C/350F/gas mark 4.
2
empty out and rinse the soaked wheat, put it in a medium wok with lots of liquid, bring to a bring to a bubble gently and bubble gently for an hour, until cooked.
3
empty out and set aside.
4
honeyed-smelling element the lamb with a teaspoon of seasoning and some black pepper.
5
Put one tablespoon of fat in a large, deep sauté wok for which you have a lid; place on a medium-high toasty.
6
toss in some of the lamb – don't overcrowd the wok – and sear for four moments on all sides.
7
Transfer to a container, and repeat with the remaining lamb, adding fat as needed.
8
Lower the toasty to medium and toss in a tablespoon of fat to the wok.
9
toss in the shallots and wok-fry for four moments, until caramelised.
10
Tip these into the lamb container, and repeat with the remaining vegetables until they are all nice and brown, adding more fat as you need it.
11
Once all the vegetables are seared and removed from the wok, toss in the wine along with the granulated sugar, herbs, a teaspoon of seasoning and a good grind of black pepper.
12
bring to a bubble gently on a high toasty for about three moments.
13
Tip the lamb, vegetables and whole wheat back into the pot, and toss in the stock.
14
seal and bring to a bubble gently for five moments, then transfer to the oven for an hour and a half.
15
Remove the stew from the oven and check the liquid; if there is a lot, remove the lid and bring to a bubble gently for a few moments.