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Season the clean lamb and place in the fridge overnight or for at least 4 hours.
Heat some sugar in a pan that has a lid. Once the sugar started to brown and caramelise then add the lamb and let sit for a few minutes.
Mix a little then put the lid on and cook on medium for 10 mins, once the lamb starts releasing liquid remove the lid add the veg, water or stock, thyme and scotchie.
Then stir and place the lid back on. Cooking for 30 minutes on low.
After this time mix again add the potatoes and ketchup. Mix again then put the lid back on and cook for 30 minutes.
Once the meat and veg is soft taste for salt and add if needed. Thicken with corn flour if needed and serve.