In my entire adult life, I have only cooked lamb twice, the second time of which was today.
My Mum used to make a fantastic lamb stew, and we would have soup the following day with that beautiful rich gravy. My mouth is watering just thinking about it.
My first attempt was a roast, and whilst it was all very nice (I had perfected my roast potatoes by then), there was insufficient left over to make soup, and to be honest, it was nothing like Mum’s.
Buying a joint for the two of us is impractical, and lamb is not exactly one of the cheaper meats anyway, so imagine our pleasure to be given a leg of lamb in ‘payment’ for a favour Hubby did for our friends ‘Two Boats and a Duck’ a couple of boats down. It is so nice to be able to help someone out, but to be shown their appreciation in such a generous way makes me feel kind of gooey inside.
I had to admit though that I didn’t really know what to do with it as after 46 weeks living afloat, I still haven’t used my oven!
This is not because I don’t know how, it’s purely because this particular design (the flame runs down the centre front to back rather than along the back) and my cooking do not see eye to eye, and I end up burning everything. Besides, I have been managing very well with the hob, microwave and kettle, and Hubby and I are hardly starving.
It was a beautifully lean joint, so Hubby cut out the bone and we shall have lamb steaks tomorrow with rosemary, garlic, new potatoes in their skins and sweet carrots.
The meat from around the bone was enough to make a curry for tonight, and Maggie was in her element getting a few titbits.
I have to admit it was rather good, so this is what I did.
I put the small pieces of meat into a saucepan with a handful of sultanas, 2 gloves of chopped garlic, a stock cube, chopped onion, 2 teaspoons of brown sugar and about an inch of water.
I brought it all to the boil, then turned down the heat.
Now things get a bit fuzzy as I was called away on many occasions to assist Hubby with a job outside, so I would say it was going for at least half an hour (being stirred and checked as often as I was ‘allowed’ back to the pan!), so I ended up turning the heat off and it was marinating for well over an hour.
I made up my curry paste with flour, curry powder, turmeric, ginger and half a cup of water, then added it to the mix when I was ready to continue.
When everything was piping hot and I was sure the meat was cooked and tender (the marinating certainly helped), I served it with rice.