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Lamb Henry
Answer
Dear Michael
LAMB HENRY
Lamb Henry is a delicious casserole. It is important to include the pieces of bone as they give the sauce a wonderfully delicate lamb flavour. As with Lancashire Hot-pot and it`s other cousin, Irish Stew, it should properly be made using water. It is one of those rare occasions, indeed like a couple of famous soups, where "white stock" (good old water!) actually gives a better result than using even a light meat stock. If they are cheaper, obviously chops can be used, and if you can get it, mutton at certain times of the year has a wonderful flavour, but would need twice or three times the length of cooking (even overnight).
3 lbs (1.3kg) shoulder of lamb, cubed
lamb shoulder bone cut into three
6 tbsp olive oil
4 medium onions, thinly sliced
1 inch (2.5cm) piece fresh ginger, finely chopped
4 cloves garlic, peeled and finely chopped
1 tbsp ground cumin
2 tbsp ground coriander
1 tbsp ground turmeric
1 tsp ground cayenne pepper
salt and freshly ground pepper
5 fl oz (150ml) low fat yoghurt
1 tsp cornflour
1 Granny Smith apple, grated
2 tbsp redcurrant jelly
Have the butcher carefully trim the lamb of any excess fat and discard. In a large Aga casserole heat 3 tbsp oil on the Simmering Plate. Add the lamb and bones in three batches and brown meat on all sides, transferring the pan to the Boiling Plate. As meat browns remove with tongs to a plate and keep warm. Do not over-crowd the casserole otherwise the meat will steam rather than brown. Continue until all lamb is browned and seasoned.
Add onions to the fat in the pan with the rest of the oil and start to sauté, scraping up any brown bits. After stirring for 3-5 minutes, cover and transfer to the Simmering Oven for 20 minutes, until onions are soft. Return to the Boiling Plate and cook stirring constantly until an even golden brown. Add the ginger and garlic and cook for a further minute. Add the spices and cook on the Simmering Plate for 2 minutes. Return the lamb to the casserole with any juices that have accumulated. Season with salt and pepper and add 5 fl oz (150ml) of water. Stir the cornflour into the yoghurt and add to the casserole with the grated apple. Stir to blend - the liquid should barely cover meat. Add a very little extra water if absolutely necessary. Cover and allow to simmer on the Simmering Plate for 5 minutes, stirring occasionally. Transfer, covered, to the Simmering Oven 2 - 3 hours, until perfectly tender. Remove and discard the pieces of bone. Add the redcurrant jelly and taste and adjust the seasoning. For preference, once cooked, cool rapidly within 2 hours and then chill overnight in the refrigerator. The following day remove all but a tablespoon of the solidified fat from the top of the casserole and gently reheat until piping hot. Serve with rice or plenty of creamy mashed potatoes and a green vegetable or selection of glazed vegetables.
Enjoy!
Best Wishes
Richard Maggs
THE AGA COOKERY DOCTOR
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Richard Can you tell me what Lamb Henry is please? <br>Thank you<br>Michael Smith