Lamb and wild mushroom pierogi with damson chilli jam

By Andi Oliver From Saturday Kitchen Ingredients For the lamb belly filling glug rapeseed oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 2 garlic cloves, puréed 500g–1kg/1lb 2oz-2lb 4oz bone-in lamb belly 580ml/1 pint lamb stock 2 bay leaves 10g/⅓oz mace 2 black cardamom pods 10g/⅓oz thyme leaves …