Steamed Lamb Pudding

Steamed Lamb Pudding Ingredients

1 lb Boned; diced shoulder of	1 oz Flour
; lamb, fat removed	1 ts Tomato puree
2 oz Dried apricots	Seasoning
1 1/2 oz Raisins	1 ts Sugar
2 oz Dried prunes	1 ts Lemon juice
1 ts Crushed coriander	1 Clove garlic; crushed
1/2 ts Mace	1 Orange; zest of
1/2 ts Nutmeg	SUET PASTRY
1 ts Cinnamon	12 oz Self raising flour
1 ts Allspice	1 Pinches salt
1 ts Crushed green cardamoms	6 oz Beef suet; shredded
2 Onions; diced	Warm water to mix
1/2 pt Fresh orange juice	Butter for greasing
1 pt Chicken or lamb stock

Instructions for Steamed Lamb Pudding

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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: LambCuisine: Uncategorized

More like this...

Steamed Couscous with Lamb Onions and Almonds

Steamed Spicy Lamb Shanks

Lamb Steamed in Rice Powder

Steamed American Indian Pudding

Steamed Apple Raisin Pudding

Ingredient Insight - look inside this recipe