Warm a large frying pan (or casserole, if you’re braising the lamb on the hob) for 2 mins, then add 1 tbsp olive oil and the minced lamb. Fry, stirring every so often, for 8-10 mins till the mince is browned all over.

While the lamb cooks, peel and finely chop the onion. Peel and thinly slice the garlic cloves. Trim and coarsely grate the courgettes. From this point on, follow the method for cooking the braise in the slow cooker or on the hob.

In the Slow Cooker^ Tip the lamb into a 3½ ltr slow cooker. Add in the onion, garlic and grated courgettes. Sprinkle in the oregano and drop in the cinnamon stick. Pour in the tin of cherry tomatoes and 200ml water.

Add a good pinch of salt and pepper. Stir well, then pop on the lid. Set the slow cooker to medium and cook for 8 hrs. For a faster stew, set the slow cooker to high and cook for 5-6 hrs, or set to low and cook for 9-10 hrs.

When the lamb has 1 hr left to cook, preheat your oven to 180°C/Fan 160°C/Gas 4. Scrub the sweet potatoes, then chop them into wedges. Tumble them onto a baking tray and pour over 2 tbsp olive oil. Dust with salt and pepper then, using your hands, gently toss to coat.

Slide the potatoes into the oven and roast for 35-40 mins till tender and a little charred.

Finely chop the mint leaves. When the lamb is cooked, taste it and add more salt and pepper if you think it needs it. Remember the feta you’re going to top it with is quite salty.

Divide the sweet potato wedges between 4 warm plates and top with the slow cooked lamb. Crumble a quarter of the feta over each serving, then sprinkle over the chopped mint to garnish.

On the Hob^ When the lamb is browned, lift it out of the casserole and pop in a bowl. Add the onion to the pan (there should be plenty of fat in the casserole but if not, add 2-4 tbsp water). Fry on a medium-low heat, stirring now and then, for 8 mins till softened and lightly coloured.

Add the sliced garlic and grated courgette to the onion and cook, stirring, for 2 mins.

Return the lamb to the pan. Add the oregano and cinnamon stick. Tip in the cherry tomatoes and add 300ml water. Add a little salt and pepper.

Cover and simmer on a medium heat for 1 hr, till the lamb is tender and the sauce has thickened and reduced slightly. Stir every now and then, and if the sauce is looking a little dry, add a splash or 2 of water.

While the lamb is cooking, preheat your oven to 180°C/Fan160°C/Gas 4. Scrub the sweet potatoes, then chop them into wedges.

Tumble the sweet potato wedges onto a baking tray and pour over 2 tbsp olive oil. Dust with some salt and pepper then, using your hands, gently toss to coat. Slide the wedges into the oven and roast for 35-40 mins till tender and a little charred.

Finely chop the mint leaves. When the lamb is cooked, taste it and add more salt and pepper if you think it needs it. Remember the feta you’re going to top it with is quite salty.

Divide the wedges between 4 warm plates and top with the slow cooked lamb. Crumble a quarter of the feta over each serving, then sprinkle over the chopped mint to garnish.