How about Irish stew?
1/4 cup plain flour
1.2 kg lamb forequarter chops, trimmed
1/4 cup olive oil
1 brown onion, finely chopped
2 celery stalks, chopped
2 carrots, peeled, cut into 2cm pieces
800g potatoes, peeled, cut into 3cm pieces
1 tablespoon beef stock powder
1 tablespoon worcestershire sauce
1/4 cup cornflour
1 cup frozen peas
Crusty bread, to serve
Shake flour and chops in a plastic bag to coat.
Heat 1 tablespoon oil in a heavy-based saucepan over medium heat.
Cook onion, celery and carrot, stirring, for 5 minutes or until onion has softened. Remove to a bowl.
Increase heat to high. Add 1 tablespoon oil. Cook half the chops for 2 minutes each side or until browned. Transfer to a plate.
Repeat with remaining oil and chops. Layer 4 chops, half the potato and half the onion mixture in pan. Repeat layers with remaining chops, potato and onion mixture. Sprinkle with stock powder.
Add worcestershire sauce (I'd use Soya sauce) and 5 cups cold water. Bring to the boil, skimming off fat with a large metal spoon. Reduce heat to low. Cover. Cook for 2 hours, or until lamb is falling off the bone.
Combine cornflour and 1/4 cup cold water in a jug. Increase heat to medium-high. Stir cornflour mixture and peas into stew. Cook, stirring occasionally, for 5 minutes or until gravy boils and thickens. Season with salt and pepper.
Serve with crusty bread.