The herbs and spices were:
Half teespoon ginger
Half teespoon garam masala
Half teespoon each: Tescos Value, Chinese and Jamaican (Mr Brown's) currypowder
2 tablespoons Lea & Perrins Worcester Sauce
About a third of a teaspoon Chinese five spice seasoning
About three teaspoons "chicken seasoning" (salt, 30% paprika, celery... etc)
Home-dried mint leaves
Half teaspoon Colmans English Mustard
I cooked it slowly for at least three hours, after which time the lamb was so tender it was literally falling off the bone. It did taste slightly burnt, which I blamed on the new pan...
The next day I reheated it to add my dumplings. Catastrophe! It came back all burnt! Like a liquid barbecue. Ugh. I could only eat the meat (I quite like incinerated meat). But carbonized vegetables are not to my taste.
It wasn't like everything went black or anything like that. Just this horrible burnt flavour pervaded everything. Not nice. And such a shame as otherwise the spicing, the dumplings... everything was perfect.
Where did I go wrong? Was my new pan too thin? Did I reheat too rapidly?
Or did a goblin sneak into my kitchen when I was too busy losing my old broadband down the loo and mess everything up..??!?
PS- You don't think excessive stirring (well, only once every 20 mins - is that excessive??)... you don't think that might have messed it up, do you...??