Tag: Mutton/Lamb

Lamb Hearts

A good butcher should be like the family fishmonger – once found, nurtured as a friend for keeps.

I’m lucky to have an excellent halal butcher just down the road from me. Bless him and his staff, their meat is always good … aye, but they’re not “bilingual” in the languages of butchery. (more…)

Mutton Nihari

My kind of meat stew – once tried in a Bradford restaurant, and not forgotten. The meat was a cheap (the best!) cut, cooked VERY long and slow to fall apart, with the bones for maximum flavour.

Served simply, with naan or chapati, and a garnish of fresh coriander leaves, slivers of ginger, and lemon wedges.
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Meat Stew

I love my enamelled oval roaster, with its dimpled self-basting lid. It is as basic an essential as a cast-iron frying pan in my kitchen, and produces the most succulent and toothsome meat casseroles. Aye, and it is so simple to clean afterwards. (more…)

Scotch Broth

Classic winter warmer, infinitely variable but always warming the body, and comforting the soul.

Serve with a sprinkling of curly parsley. Aye, and a hunk of bread; “doorsteps” only please. Slices at least an inch thick. Butter them if you wish.

But …

  • no new-fangled fripperies like croutons here.  If you’re tempted, by all means make some, but consign them to the cat’s litter tray.
  • and no garlic. I love the stuff – but there are limits. I don’t care what it might add to the complex meld of flavours. Just not here, not ever.

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