Add lots of curry powder.
I made lamb shanks using the shuttle chef on Friday (Kath heres the recipe!) I mixed it Friday, slow cooked it Friday night then left it to stew Saturday in the fridge. 2 days of cooking! But while i was mixing it i added a little too much curry powder... and the result was a rather spicy but so yum lamb shanks!.
Steph has the chilli tolerance of a baby's bottom. He managed to eat the meat and left the rest, delcaring it to be too spicy. Then informed me that he was going to make the bangers and mash (we're to have tonight) to protect himself from the chilli.
Wuss. Oh well I don't have to cook! YAY!