Slow Cooked Lamb (or Venison) with Cherries and Spring Onions

A badly lit photo - sorry! This is very nice, not very slow but a scrumptious Autumn dish with  Eastern Mediterranean flavours.

To serve 2:
400g lamb shoulder or venison, cubed
12 spring onions, sliced
Grated zest and juice of 1 lemon
150ml stock
2 tbsp dried cherries
Small bunch of flatleaf parsley, chopped
Tbsp toasted pinenuts to serve

• Fry the lamb or venison for 3-5 minutes until browned in olive oil in a large non stick saucepan
• Add the spring onions and cook for another 5 minutes
• Add the lemon zest and juice, and the stock then simmer over a low heat for 1&1/2 hours until the meat is tender
• Stir in the cherries and parsley towards the end of cooking
• Serve with the pine nuts sprinkled over

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