Serves 4

900 g - 1.2 kg (2 - 2 1/2 lb) boned shoulder of lamb, in 25 mm (1 in) cubes

salt and freshly ground black pepper

25 g (1 oz) butter

30 ml (2 tbsp) olive oil

1 Spanish onion, finely chopped

1 garlic clove, finely chopped

300 ml (10 fl oz) chicken stock

grated zest and juice of 2 limes

150 ml (5 fl oz) thick cream

1 large egg yolk

peeled segments of 1 lime, to garnish

1. Heat the oven to  150C (300F) gas 2. Season the lamb with salt and pepper.

2. In a flameproof casserole, heat the butter and olive oil. When the foaming subsides, add enough lamb to cover the base of the casserole and saute until golden brown on all sides; remove with a slotted spoon. Saute the remaining lamb and remove.

3. To the fat remaining in the pan add the finely chopped onion and garlic and saute for 2 - 3 minutes until transparent.

4. Add the stock, bring to the boil and stir to remove the sediment from the base of the pan.  Return  the  sauteed  lamb  to  the casserole and add the grated zest and juice of 2 limes. Season with salt and freshly ground black pepper to taste, cover and cook in the oven for 1 hour or until tender.

5. In a small bowl, beat the thick cream and egg yolk together. Remove the casserole from the oven and add a little of the sauce to the cream and egg yolk mixture,  mix thoroughly, then slowly add the liaison to the casserole. Continue to cook, stirring, over a low  heat  until the mixture has thickened. Do not allow to boil. Correct the seasoning and garnish with lime segments. Serve the casserole immediately.