Mark Moriarty's Mini Dingle pies with mint sauce

Preheat the oven to 150 degrees. Heat a large, nonstick frying pan and add a tablespoon of oil. Add the lamb and fry on a high heat to brown all over .

Pour in the stock and add the mint stalks, then cover the casserole pot with a lid and place in the oven. Cook at 150 degrees for two hours. After two hours, remove the casserole pot from the oven. The lamb should be breaking apart easily. Take off the lid and put it back on the heat to reduce the sauce. Add a tablespoon of gravy granules and stir, then keep it on the heat for five minutes until the sauce has thickened and is highly seasoned. Add some more chopped mint leaves, then take it off the heat to allow it to cool.

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