| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Boned; diced shoulder of |
|
|
; lamb, fat removed |
| 2 |
oz |
Dried apricots |
| 1 1/2 |
oz |
Raisins |
| 2 |
oz |
Dried prunes |
| 1 |
ts |
Crushed coriander |
| 1/2 |
ts |
Mace |
| 1/2 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Allspice |
| 1 |
ts |
Crushed green cardamoms |
| 2 |
|
Onions; diced |
| 1/2 |
pt |
Fresh orange juice |
| 1 |
pt |
Chicken or lamb stock |
| 1 |
oz |
Flour |
| 1 |
ts |
Tomato puree |
|
|
Seasoning |
| 1 |
ts |
Sugar |
| 1 |
ts |
Lemon juice |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Orange; zest of |
| 12 |
oz |
Self raising flour |
| 1 |
|
Pinches salt |
| 6 |
oz |
Beef suet; shredded |
|
|
Warm water to mix |
|
|
Butter for greasing |
INSTRUCTIONS
SUET PASTRY
Mix all the diced lamb with the spices in a large bowl and leave preferably
overnight. Heat a pan and add a little clarified butter. Add the chopped
onion and sweat off. Add the meat and brown lightly. Add the flour.
Pour over boiling stock and orange juice. Stir in well. Add all the dried
fruit, coriander, orange zest and garlic and season. Add the sugar and
lemon juice. Bring to the boil, place a tight fitting lid on top and cook
for around 90 minutes.
When the dish is cooked transfer to a bowl and leave to cool.
This dish is best prepared several days ahead so that the flavours have
time to intensify.
Make the suet pastry. Roll out thinly and line small pudding moulds. Pack
in the meat, fruit and sauce. Seal well and steam for 90 minutes until the
pastry is cooked. Turn out and serve.
This dish is delicious served with braised red cabbage and steamed cheese
and chive potatoes.
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