In a heavy-based pot, fry the lamb mince over medium high heat (adding 1 teaspoon of olive oil if needed) until it is very well browned and any moisture has evaporated and there is some brown colour in the bottom of the pot. Remove any excess fat.
500 g lamb mince, 1 teaspoon olive oil
Add chopped bacon and chopped onion to the pot with the mince and continue to fry until the onion has softened. Then add tomato paste and crushed garlic and fry for a further 30 seconds.
1 rasher bacon, 1 brown onion, 2 tablespoon tomato paste, 3 garlic cloves
Add red wine to the pot and bring to simmer, scraping up any flavour spots from the bottom.
125 ml dry red wine
Add beef stock and tinned cherry tomatoes then use a potato masher to carefully crush the tomatoes in the pot.
250 ml beef stock, 1 400g tin cherry tomatoes
Then add ground cinnamon, allspice, dried oregano, worcestershire sauce & salt then bring to a simmer. Simmer uncovered for 15 minutes.
¼ teaspoon ground cinnamon, ½ teaspoon allspice, ¾ teaspoon fine salt, 1½ teaspoon dried oregano, 1 tablespoon worcestershire sauce
Stir in frozen peas, carrot and corn mixture. Continue to simmer for 3-5 mins or until vegetables are soft.
1½ cups frozen peas, corn & carrot mix
Combine corn flour with enough cool tap water to make a thin paste, then stir gradually into the simmering mince mixture until you reach your desired consistency. Serve with warm buttered toast.
1 tablespoon corn flour, Warm buttered toast to serve