1. Mix the marinade ingredients together then massage into the lamb and refrigerate for at least 4 hours or overnight.
2. Remove the lamb from the fridge 1 hour before cooking.
3. Preheat the oven 130°c fan assisted or 150°c without a fan (gas 2)
4. In a deep casserole dish sear the meat in a little olive oil until well browned then set aside then add the onions & colour all over.
5. Add the wine & tomato to the casserole & reduce by ¾ then add the stock, bring back to the boil then add the lamb, cover & cook in the oven for 1½ hours
6. Next add the potatoes & celery & continue to cook for another 1 hour until the meat & vegetables are tender when pierced with a skewer, at this stage add the red pepper & carefully stir through the Goulash.
7. If required thicken the simmering Goulash with a little corn flour mixed with cold water then taste for seasoning.

To serve

• Goulash is typically served with steamed dumplings or fresh noodles & sour cream.