I forgot to take a picture of this dish so here's a photo that reflects my experience of making this dish. This recipe was a bitch for me. Firstly I had to dismember a lamb leg. That was sickening. Then I really didn't want to put it in the oven because I was also doing some baking while making this recipe. Nigella mentions in her blurb for this recipe that you can get away with cooking at "a licking simmer on the hob" so that was what I thought I'd do. You're supposed to cook this for 2 hours btw and after about one hour I checked this to see how things were going. I was horrified. The meat seemed so tough to me and I couldn't believe that I had utterly ruined this dish. So I went into rescue mode. I thought "okay if I get this in the oven STAT maybe it can be pulled back from the brink of ruination". So I quickly went and got my big oven tin and dumped everything in there and put in at a very low heat in the oven. I thought the only way I can save this is if I cook it at a ridiculously low heat to make sure the meat does not get chewier. so I left it there on low, low heat in the oven and rolled with it.
What I was left with was in my eyes a complete disaster next to un-servable...but I don't eat meat and I've never liked lamb so I just hoped that it wasn't as awful as it looked. And I guess I got my wish because I was told that it was very flavourful and when I asked if it was ruined either I was told a bold face lie or I was somehow able to save this one because somehow the answer was that it was actually quite good. I'm personally baffled.
Overall I'm gonna tell you that if you do decide to make this stew then for the love of god put it in the oven from the start.
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