BEST RECIPES

Lamb Lamb Argenteuil

1 kg 6 150 g asparagus onions flour lemon juice 1 kg 125 g 200 ml boned shoulder of lamb butter double cream salt, pepper

Cook asparagus 15 to 20 mins, then cut off the top 3 inches and liquidise the rest. Fry meat in 2 inch chunks covered with salted flour and coarselychopped onions to brown. Gradually add pint of the water in which the asparagus has been cooked. Simmer about 50 mins. When meat is cooked stir in asparagus puree and cream to make sauce fairly thick. Decorate with the asparagus tips. [ serve with new potatoes ]

Aubergine lamb
8 2 tspn 800 g 3 sprigs 2 tspn 2 small aubergines cumin seeds lamb minced thyme marjoram yolks 3 3 cloves 3 tblspn 3 300 g onions garlic tomato paste bay leaves yoghurt

Roast cumin seeds dry. Fry chopped onions to transparent and add finely-chopped garlic. Add lamb and fry till it has all changed colour. Add tomato paste, thyme, bay, cumin and a couple of cups of water a cook gently for 40 mins. Add marjoram and simmer 5 mins. Cut hole in top of aubergines and scoop out a little of the flesh, salt and leave an hour. Fry gently all over for 10 to 15 mins, push down pulp with spoon and insert lamb mixture. Put in baking tray surrounded with a little water, cover and bake at Mark 5 (190C 375F) for 30 mins. Whisk yoghurt and yolk and cover stuffing and return to oven at Mark 7 (220C 425F) uncovered for 10 mins or topping is golden. [ serve with green salad and bouiled potatoes ]

Beany lamb
3 kg 3 2 4 sprigs 4 sprigs 530 g 350 ml 1 lamb shoulder with bone in carrots leeks rosemary thyme plum tomatoes chicken stock lemon 400 ml 4 tins 1 head 3 sticks 3 3 leaves garlic celery onions bay parsley red wine butter beans 400 ml each salt and pepper

Rub meat with salt and pepper, cut around 16 incisions and insert a quarter clove of garlic in each. Brown joint in oil all sides, and remove. Fry finelychopped celery, onions and carrots until they soften. Add tomatoes, wine and stock, put joint on top skin side down and seal roasting tin with foil. Bake in Mark 3 (160C 325F) for 2 hours. Add beans, turn joint over and reseal for another 2 hrs baking. Remove foil bake uncovered 30 mins, remove meat and add handful of chopped parsley and the zest of lemon. [ serve with a green salad ]

Copyright 2012- BecketsBest- Best Recipes

Lamb curry
1 kg 3 cloves 1 tblspn 500 ml shoulder (net of bones) ground ginger garlic turmeric stock 3 1 tspn 2 tblspn 1 tblspn onion chilli cumin coriander/garam masala salt and pepper

Fry meat gently in oil. Add ginger, crushed garlic, turmeric, finely-chopped onion, cover with stock and cook in medium oven 1 hour or till meat is tender. Add chilli, cumin, coriander (or garam masala, cinnamon, clove, cardamom).

Lamb and spinach curry

1 kg 1 stick 2 4 tspn 12 tblspn lamb cinnamon mild chilli ginger salt and pepper creme fraiche 4 tspn 4 4 1 kg 700 g coriander seeds cloves onions tomatoes spinach

Gently cook coriander, clove, cinnamon and chilli in a dry saucepan for a couple of minutes, then grind them and add to cubed lamb with a tblspn oil. Chill covered 30 mins. Slowly fry finely-chopped onion and ginger for 8 mins till onion has slightly caramelised. Add chopped tomatoes (skinned and deseeded) and salt and cook another 5 mins. Add lamb annd fry till it has coloured, then add 800 ml water. Simmer 20 mins. Bring to boil and add spinach. Add creme fraiche. [ serve with pitta bread ]

Lamb cutlets with mustard

16 3 tblspn cutlets demerera sugar 4 tblspn Dijon mustard salt and pepper

Dry cutlets, sprinkle with salt and pepper, spread with mustard and dip in sugar. Grill for about 5 mins each side

Lamb dhansak
750 g 2 tspn 2 sticks 2 tspn 1 tspn 3 cloves 1 kg red lentils turmeric cinnamon cumin seeds fenugreek seeds garlic leg or shoulder of lamb bunch of coriander Pour boiling water over lentils and let it stand 15 mins. Drain and simmer20 mins in just enough water to cover, with turmeric, chopped coriander, cinnamon, bay, 2 chillis. Mash lentils. Fry dry cloves, cumin, cardamom, fenugreek and then crush (or put in blender) with onion, garlic, ginger and the other two chillis. Brown cubed meat, add puree and fry on high heat until meat is well coated. Just cover with water and simmer 30 to 50 mins to tender. Steep tamarind pulp in hot water for 15 mins, strain and add lentils and coriander. 3 3 5 6 2 3 tspn 3 tblspn bay leaves chillis cloves cardamom pods onions ginger tamarind pulp

Gigot dagneau a la Dijonnaise

Copyright 2012- BecketsBest- Best Recipes

2 kg 2 tblspn

lamb (net of bones) Dijon mustard

chives watercress

Brown boned and tied lamb. Put in Mark 4 (180C 350F) oven for 25 mins. Allow to rest 15 mins. Brush with mustard, cover with chopped chives, garnish with cress. [ serve with pomme dauphinoise ]

Epigrammes d'agneau
2 kg 2 4 4 sticks 8 breast of lamb onion leeks celery carrots salt 12 2 200 g 125 g 4 tblspn peppercorns egg breadcrumbs butter oil bouquet garni

Put meat and chopped vegetables in pot and cover with water. Simmer 1 hours. Remove meat, allow to cool and carefully pull out bones. Squeeze between boards (or plates) until cold. Cut into squares, dip in beaten egg and then breadcrumbs, and let it harden. Fry to golden. [ sauce bearnaise or tartare, broccoli ]

Iranian lamb
2 kg 4 3 tblspn 400 g 3 6 cloves leg of lamb medium onions root ginger unsalted cashews chillis garlic 20 3 tblspn 150 ml 2 tspn 3 tspn cardamom pods garam massala yoghurt mace coriander

Use little oil to brown cubed meat and remove. Similarly light on oil, lightly fry chopped onions. Grind the nuts fine, crush half the garlic, chop the giner very finely, and macerate chilli, and fry them all to light brown. Stir in cardamom, mace and coriander, and fry for a few seconds. Return meat, add 400 ml water, garam massala and whole garlic cloves. Bake in Mark 4 (380F 180C) oven for 1 hour or so. Stir in yoghurt and bake another 10 mins. [ serve with cucumber relish (see Sauces) ]

Irish stew
1 kg 1 kg 2 tblspn 600 ml lamb cutlets potatoes thyme stock 4 2 tblspn onions parsley salt, pepper

Put layers of sliced potato, meat and onion in casserole, sprkinkling each layer with a little of the herbs, salt and pepper and finish with a layer of potato. Pour on stock, cover with grease[proof paper and then the lid. Cook in Mark 3 (325F 170C) oven for 2 hours. Uncover and put under grill to brown the top.

Lamb karahi
2 kg 2 tblspn lamb pepper 1 1 green pepper red pepper

Copyright 2012- BecketsBest- Best Recipes

ghee/oil 1 tblspn 1 kg ginger tomatoes

3 tblspn 500 g 3 cloves

oil onions garlic

Slowly fry chopped onions 20 to 30 mins. Add garlic and ginger. Cook on medium heat 4 mins, add tomatoes and simmer 10 mins. Pour over chopped peppers. Fry lamb briskly, pour on masala mixture, add pepper and oil and continue frying until it all turns gleaming dark brown.

Kibbeh
130 g 1 tspn 75 g ground bulgur salt oil pine nuts 600 g 3 tspn 850 g 2 pinch lamb cinnamon onions ground allspice

Mix a quarter of the finely-chopped onions, minced lamb, rinsed bulgur, salt, pepper, half the cinnamon, and blend to smooth paste. Press into oiled pan, cut into wedges and run knife round edge. Bake at Mark 5 (190C) for 30 mins to brown. Fry the rest of the onions sliced, to golden, add pine nuts and fry to just coloured. Add salt, pepper, rest of the cinnamon, allspice, (and if you like, half a tablespoon of pomegranate molasses). Cook for about 1 min and pour on top of the kibbeh.

Koresh
4 300 ml 2 tspn 3 [pods 750 g 2 oranges stock sugar cardamom lamb lime 2 tspn 4 300 ml 50 g 3 onions mint cinnamon carrots orange juice pistachios

Cut orange peel into thin strips, put in boiling water 2 mins, drain and fry. Add sugar and cook on medium heat 2 mins, until rind has slightly caramelised. Brown cubed lamb over high heat, and remove. Saute finely-chopped onions to soft. Sprinkle on cinnamon and ground cardamom and cook another minute. Add the juice from the limes and the orange juice, stock and the lamb. Simmer 1 hours. Add strips of carrots 20 mins before cooking finished and peeled orange segments 10 minutes before. In the last two minutes stir in mint and orange flower water and roughly-chopped pistachios.

Korma sadah (braised mutton)

1 kg 2 tspn 8 8 cloves 8 125 g mutton or lamb ground ginger shallots garlic cloves coriander salt Mash together ginger, shallots, cloves, garlic and coriander to paste with 1 oz butter and rub on chopped meat. Cook meat in rest of butter. Add basil and yoghurt and boil dry. Add mace and chives. Cook till brown, then raise heat and stir meat till it turns red. If it is still not tender add a little water and dry off. Add paprika. Put in Mark 3 (165C 325F) oven for 25 mins. 225 g 1 tspn 225 ml 2 pinch 2 tspn 1 tspn clarified butter basil yoghurt mace chives paprika

Lancashire hotpot
1 kg neck of lamb 1 kg potatoes

Copyright 2012- BecketsBest- Best Recipes

500g

onion carrot rosemary 2l

parsley celery stock

Alternate layers of diced lamb, sliced potato, sliced onion, plus a mingling of carrot, celery and rosemary in an oven dish, finishing with a layer of potato covering the top. Add stock, sprinkle with a little butter and cook in Mark 4 (180C 350F) oven about 1 to 2 hours. Serve sprinkled with chopped parsley.

Cotolette dagneau Maintenon

80 g 16 1 2 tblspn butter lamb cutlets onion flour butter 60 g crumbs

Quickly fry cutlets on one side only in hot oil and put on buttered oven tray, cooked side up. Gently cook flour in a little butter, add milk, shredded onion, 2 cloves, a bay leaf and simmer gently for 30 mins. Liquidise and pile on cutlets. Cover with breadcrumbs and pour on a little melted butter. Cook in Mark 5 (375F 190C) oven for 8 mins to complete cooking and brown the sauce. [ serve with sauce perigaux ]

Marthas lamb
2 kg 2 1 tblsn 3 bulbs 2 leg (ie 1 kg meat) preserved lemons harissa fennel onions 650 ml 2 tblspn 1 tblspn 8 sticks 500 g cheap wine coriander (or coriander paste) salt celery new potatoes

Rub a mixture of finely-chopped ;lemons coriander, harissa, salt onto lamb and into slits cut into it. Then roll lamb in flour and brown in oil. Remove meat and brown for a couple of minutes fennel, celery (left in large pieces) and coarsely-chopped onions. Replace lamb and pile vegetables on top. Add wine or an equivalent amount of stock and wine. If any of the paste is left over, add that too. Simmer about 30 mins add some new potatoes and put in Mark 1 (140C 275F) oven for 8 hours. After four hours check there is still some liquid.

Lamb masala
see CHICKEN: Murgh Masala 1. but cook 500 g meat 50 mins in sauce.

Miller when lamb cutlets

16 200 g thin cutlets (or chump steaks) crystallised ginger melon 2 orange parsley

Liquidise orange, ginger and most of melon (having removed a few large scoops). Quickly brown meat and cover with fruit. Bake in Mark 4 (180C 225F) oven for 30 mins. Remove lid and bake another 15 mins. Fry orange slices in butter, heat melon balls in oven, sprinkle with parsley and garnish meat with them. [ serve with new potatoes ]

Moroccan lamb

Copyright 2012- BecketsBest- Best Recipes

8 2 500 ml 8 stalks 600 ml 1 tblspn

lamb shanks (or shoulder) preserved lemons chopped coriander (or coriander paste) celery red wine lemon preserving liquid 4 2 125 ml

flour salt fennel bulbs onions stock

Make slits in lamb and rub all over with mixture of chopped lemon and coriander, roll in flour with a little salt in it and brown in oil. Remove and add sliced fennel and coarsely-chopped celery and onion. Brown for a few minutes and replace lamb at bottom of pan with the vegetables on top. Simmer 1 hr then put in Mark (110C 225F) oven for 8 hrs. Check after 4 hrs and, if liquid low, add a little water or stock. [ for extra vegetables a layer of new potatoes can be added on top of the dish before starting the simmer ]

Moussaka
1 kg 3 500 g 2 tblspn 2 sticks 1 tspn 300 g 100 g 50 g lamb onions tomatoes tomato puree cinnamon allspice yoghurt feta parmesan 3 60 g flour nutmeg yolks 1 tspn 350 ml 4 4 60 g oregano stock large potatoes large aubergines butter

Sweat chopped onions in oil for 5 mins. Add coarsely-minced meat and fry for another 5 to 10 mins. Add chopped tomatoes, tomato puree, salt and pepper, cinnamon, allspice and oregano. Stew for 2 or 3 mins and add stock. Cook 30 mins. Put a layer of boiled, sliced potatoes on bottom of an ovenproof dish; cover with a little of the meat mixture and then a layer of fried aubergine slices; and then repeat. Make a white sauce of flour gently fried briefly in butter and then made into a paste with milk; add rest of milk and simmer with bay, nutmeg, and onion studded with cloves for 20 mins. Add to feta, yoghurt and yolks whisked together. Pour on top of the layers. Bake in Mark 6 (400F 200C) oven for 45 mins. [ serve with salad ]

Moussaka 2
8 2 1 kg 2 tblspn aubergines onions lamb tomato puree 300 ml 50 g 300 ml 2 stock flour milk eggs

Lightly fry chopped onions. Add minced lamb and fry to brown. Add salt, pepper, tomato puree and stock. Simmer 30 mins until liquid almost all absorbed. Salt peeled and sliced aubergines and stand for 30 mins. Rinse, fry to golden and drain. Arrange slices at bottom of dish. Cover with layer of meat, then aubergines and end with aubergines on top. Cook flour in butter for a min and gradually add milk. Simmer 1 or 2 mins and beat in eggs off heat. Pour over moussaka. Bake in Mark 4 (350F 180C) oven for 35 to 40 mins. [ serve with tomato and onion salad ]

Navarin dagneau
1 kg 400 ml 2 tblspn 2 tblspn meat dry white wine flour tomato puree 4 4 3 cloves onions carrots garlic thyme

Copyright 2012- BecketsBest- Best Recipes

bay leaves

leeks

Fry chopped onions, carrots, leek, garlic and then cover with stock and simmer 15 mins. Separately brown cubed meat on all sides and remove. Brown the flour, add tomato puree and herbs. Add chopped vegetables and wine and meat, and simmer 10 mins. To make it into Printanier fry 2 chopped artichokes; drop 400 g broad beans for a minute into boiling water and then plunge into cold water and slip beans out of skin; boil 300 g peas for 4 mins; blanch 30 asparagus tips in boiling water for 3 mins; and add them all to the meat. Simmer briefly.

Olive lamb
1 kg 4 1 bunch 2 glasses lamb shoulder shallots rosemary white wine 150 g 1 bulb 3 4 cans black olives garlic onions of butter beans (they are usually 400 g)

Lightly fry chopped shallots and two crushed cloves of garlic and mix with the olives. Spread over the non-fast side of the meat. Roll up the lamb cover with rosemary and tie. Cover pan with sliced onion, salt, a bit more rosemary and put joint on top with open side down. Roast uncovered at Mark 7 (220C 425F) for 30 mins to lightly browned. Add the halved bulb of garlic, the wine and a glass of water. Cover and roast at Mark 3 (160C 325F) for 1 hr, add the beans and cook another 1 hr.

Printanier
see Navarin

Rack of lamb
10 mins at Mark 8, then 20 to 35 mins at Mark 4 (180C 350F).

Lamb cutlets Reform

8 cutlets flour eggs crumbs ham parsley

Roll cutlets in flour, whisked up eggs, and a mixture of crumbs, chopped ham and parsley. Fry fast for 3 mins and then slowly. [ serve with Reform sauce ]

Roast lamb
2 kg A 10 minutes at Mark 9 (240C 475F) oven then 30 mins per kg at Mark 4 (180C 350F). Turn at least once. B 1 onion salt and pepper leg of lamb

Put meat on a layer of onion slices and sprinkle with salt and pepper, and roast on middle shelf at Mark 5 (190C 375F) for about 25 mins per 500 g to get it pink (30 mins/500g for medium done), basting at least three times. To tell how cooked it is stick in a skewer and press the meat the juices will show to what degree the meat is cooked the pinker the juice, the rarer the meat. Rest it in a warm place for 20 mins.

Copyright 2012- BecketsBest- Best Recipes

C 6 cloves 2 bottle garlic salt and pepper onions white wine 1 kg 1 tblspn 5 4 tblspn russet potatoes thyme tomatoes oil

Spread thinly-sliced potatoes in the bottom of a dish, sprinkle with salt, pepper, thyme, and chopped garlic then cover with sliced onions, and all the seasonings again, and then layer of sliced tomatoes and another lot of the seasonings. Sprinkle with a little oil and wine. Put the lamb on a rack above the vegetables. D Carr dagneau boulanger for 8 Remove a roasting joint (see roast lamb) 15 minutes before it is done. Put on top of boiled sliced potatoes and return to the oven return to the oven. E With Shrewsbury Sauce 2 tblspn 600 ml 3 tblspn flour light red wine Worcester sauce salt and pepper Take out meat and remove all but two tablespoons of fat from the juices in the roasting tin. Gently heat on the stove and stir in the flour and mustard powder to a smooth paste to soak up fat and juices. Add the wine, a little at a time, first mixing with a wooden spoon then whisk until all the wine has been incorporated and then add the redcurrant jelly, Worcester sauce, lemons juice, salt and pepper, whisking until the jelly has dissolved. Gently bubble and reduce for about 15 minutes. F With stuffing 100 g 1 1 clove 50 g 1 100 ml raisins onion garlic pistachios orange dry white wine 250 ml 25 g 40 g 1 tsp 1 kg marsala butter crumbs rosemary boned leg of lamb 2 tspn 5 tblspn 1 mustard powder redcurrant jelly lemon

Cover raisins with a little marsala, bring to the boil, turn off heat and leave to soak. Fry finely-chopped onion till straw, add finely-chopped garlic and cook another minute. Mix with the raisins and their juice, crumbs, chopped pistachios, chopped rosemary, the zest from the orange, salt and pepper. Spread out meat, cover with the mixture, and roll up, and secure with string. Cover meat with salt and pepper and a little oil. Bake at Mark 7 (220C 425F) for 10 mins, then at Mark 5 (190C 375F) for 55 mins. Rest lamb for 10 mins. Deglaze pan with white wine, boil to reduce and serve with the lamb.

Rolled lamb
3 kg 125 g 2 cloves 1 boned neck, breast or shoulder pine kernels garlic rosemary egg 10 1 dried apricots large onion parsley salt, pepper

Fry chopped onion to straw, add chopped apricots, pine kernels, crushed garlic, salt, pepper, and rosemary, and cook briefly. Take off heat and mix in an egg. Slice off fat and beat out meat to flat and thin. Put filling on top and roll up to make a swiss-roll type appearance. Tie if necessary, or just place on baking tray open end down. Rub outside with crushed garlic, salt, rosemary and olive oil. Put in hot oven at Mark 9 (475F 240C) for 15 mins, then 1 hours at Mark 4 or 5.

Copyright 2012- BecketsBest- Best Recipes

[ serve with new potatoes and mangetout ]

Stuffed saddle of lamb

500 g 1 pinch 2 tblspn spinach cinnamon double cream dill or fennel Blanch spinach in boiling water for a few seconds then drain and thoroughly dry it. Chop coarsely and mix in skinned sausage meat, cinnamon, yolks, and enough cream to make it firm. Open saddle from underside, remove fillets, sprinkle with salt and pepper and fill with stuffing almost to the end. Slit fillets to open like a book, lay on top of the stuffing and close saddle, tying it with string every inch or so. Rub with olive oil and sprinkle with salt. Strew fennel or dill on it and put on a high rack over a little water in baking tin at Mark 8 (210C 450F) for 20 mins. Reduce to Mark 4 (160C 350F) for 65 to 70 mins. Let it rest covered for 20 mins then carve into thick slices. 500 g 2 2 kg merguez (or other spicy) sausages yolks saddle of lamb

Noisettes of lamb Shrewsbury

16 120 ml 2 600 ml lamb cutlets/chops redcurrant jelly lemons stock (or less) nutmeg 1 tblspn 250 g 50 ml 2 tblspn button mushrooms Worcester sauce flour salt & pepper parsley

Brown cutlets on both sides and remove. Add sliced mushrooms and soften. Heat Worcester sauce, redcurrant jelly and lemon juice. Fry flour to golden, about 10 mins, on gentle heat. Stir in the mixed liquids and bring to boil, stirring. Add enough stock to make a thick sauce. Add salt and pepper and pour over cutlets. Cook in Mark 3 (170C 330F) oven till tender about 15 to 20 mins.. Sprinkle with parsley and serve.

Arrosto alla Siciliana

3 kg 3 tblsn 2 4 cloves 2 2 leg of lamb olive oil onion garlic bay leaf red chilli 2 tspn 2 glass 3 3 white wine oranges pomegranates salt and pepper cinnamon

Cut meat into 250g portions and bake in Mark 4 (350F 180C) oven in oiled roasting dish, with chopped onion, crushed garlic and bay. Turn when it starts to colour. When brown add wine and juice of oranges. Cook 30 to 40 mins, checking meat does not stick. Add juice of pomegranates, salt, pepper and chopped chilli. Turn off oven and let meat rest for 15 mins. (The recipe was originally created for goat meat and it can be done in the same way with that.)

Sunday lamb
4 heads 10 4 sprigs 1.2kg fennel olive oil shallots rosemary haricot/flageolet beans (3 tins) 8 fillets 4 lbs 6 cloves bottle anchovy rolled, boned shoulder of lamb garlic white wine

Copyright 2012- BecketsBest- Best Recipes

Lightly fry chopped fennel and shallots for 5 to 10 mins. Add rosemary and anchovies before quite done. Lard lamb with slivers of garlic and put on top of vegetables. Add wine and up to 225 ml water. Simmer covered for 1 hours. Remove meat, cover with foil and let it rest 15 minutes. Add beans to vegetables and simmer 5 mins or so.

Tagine
2-2 kg 2 cloves 3 8 4 sticks 250 g 2 (12 shoulder of lamb garlic onions carrots celery dried fruit (eg apricots, prunes, figs, dates) eating apples black olives) 1 tspn 1 tspn tspn tspn 2 pinch (1 tspn fresh ginger cumin seeds cardamom allspice cinnamon coriander) lemon

Sear meat on all sides and remove. Fry coarsely-chopped onion, carrots and celery. Add crushed garlic, spices, dried fruit, zest of the half lemon and sliced apple. lay meat on top and add wine. Bake in Mark 2 (300F 150C) oven for 4 hrs. Check every hour or so that it has not gone completely dry and if it has add a little bit more wine. Grate on a little nutmeg just before serving. [ serve with rice ] {see also Chicken for another version}

Lamb tikka
1 kg 2 2 tspn 2 tspn 2 tspn lamb onions turmeric ginger chilli powder 300 g 2 cloves 2 tspn 2 tspn 2 tblspn yoghurt garlic coriander salt lemon juice

Marinate the cubed lamb in the other ingredients for several hours. Skewer the cubes and grill (or bake in Mark 7 210C 425F oven) till browned all over which is about 5 to 12 mins per side. [ serve with paratha, raita or with boiled potatoes rolled in the marinade and then tossed in frying pan till they absorb the juice ]

Turkish lamb
2 kg 2 tblspn 4 tblspn 500 ml lamb raisins mint leaves ground cumin salt and pepper lamb stock 4 4 tblspn 6 4 tblspn 4 cloves 2 aubergines allspice baking potatoes marjoram garlic onions

Quickly fry lamb with allspice, cumin, salt, pepper and finely-chopped onion and garlic. Remove from heat and add cubed aubergines, handfuls of mint and marjoram, raisins and stock plus most of the potatoes sliced. Cover with a layer of potatoes brushed with oil. Cover with foil and bake at Mark 4 (190C 375F) for an hour, remove foil and bake 20 mins at Mark 7 (220C 425F) to crisp the potatoes.

Turkmenian pilaf
2 kg 250 g leg of lamb prunes 500 g 1l rice stock

Copyright 2012- BecketsBest- Best Recipes

10

2 tblspn 1 16

sultanas lemon peppercorns rosemary

onion salt coriander

Cover raisins, chopped lemons and prunes with boiling water, and let them stand for an hour. Fry chopped onion lightly, add diced and salted lamb, cover with stock, add peppercorns and simmer covered for 25 mins. Add rice which has been briefly softened in boiling water, and fruit. Cook slowly for about 20 mins when rice should have absorbed most of the stock

Copyright 2012- BecketsBest- Best Recipes

11