Hello Muckers
Ma twa mates Tam and Boab came intae the boozer the other night, full of good humour, and they ordered twa large whiskies. “Are you lads celebrating something?” I asked them. “Aye,” said Tam. “We’ve jist finished a jigsaw puzzle in record time. It wis a hundred pieces and it only took us six months,” said Boab. “Six months? That’s no very quick,” I said. “Aye it is,” said Tam. “It said on the box three to five years.”
Dumpling Heeds.
Anyway, moving swiftly on to my recipe fir this month, (Oh hello Calum of Rocksalt and Relish, my very kind sponsor, whom I have to mention in a very subtle way so that all my readers don’t notice. I hope they all drop in soon for a coffee, and say hello from The Laird)
Curried Lamb Soup - Whit yis will need is:
3/4lb of boneless shoulder of lamb.
Two tbsp of olive oil.
One tbsp of curry powder.
One medium onion, chopped.
One garlic clove, crushed.
Three cups of chicken stock.
One 14oz can of tomatoes.
Salt and pepper.
One cooking apple, peeled, cored and chopped.
Juice of half a lemon.
Three tbsp of raisins.
Two tbsp of chutney.
Phew, that’s a lot of ingredients. Now whit yis dae is;
Remove the excess fat from the lamb and cut intae pieces. Heat the oil in a large saucepan and add the onion and garlic. Cook, stirring fir one minute, then add the lamb. Turn the lamb until lightly brown on all sides.
Stir in the stock and bring tae the bile, then simmer fir one hour.
Add the curry powder, tomatoes and the lemon juice, and season with salt and pepper. Add the fruit and bring tae the bile again, stirring until it reduces slightly. Reduce the heat and simmer fir a further five minutes.
Serve it up wi some crusty bread. Fan dabby. It knocks the hell oot o the damp summer.
Ching ching.
PS: Always remember
tae never forget
The Laird |
