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Preheat the oven to 350F/175C.
Warm the butter in a pan. Finely dice the onion and cook over a medium heat in the butter until softened, about 5 minutes.
Meanwhile remove any fatty or tough pieces off the chicken livers and roughly chop the rest.
Add the various spices and thyme to the onion and cook a minute then add the lamb and chicken livers.
Brown the meat then once it is all cooked, add the stock and cover. Allow to simmer for around 20mins.
Then add the oatmeal, mix well and transfer to an oven dish (unless you started with a dish that can transfer).
Cover the dish and put in the oven for 30mins.
Remove the lid and cook another 10 mins.
Serve with mashed potatoes and mashed rutabaga/swede.