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Yorkshire Recipes
by Jane Hall
Serves 4
Preperation time 5 - 10 minutes
Cooking time 1.5 hours
Ingredients:
2.5cm cinnamon stick
2 cloves
350g/12oz shallots, peeled and quartered
1 teaspoon Worcestershire Sauce
2 tablespoons redcurrant jelly
450ml/15floz water
1.5kg/3.5lb diced lamb
salt and freshly ground black pepper
1 tablespoon cornflour
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Garnish
2 tablespoons creme de cassis
1 handful of small sprigs of fresh parsley
redcurrant jelly
Method
1. Preheat oven to 160c/325F/Gas 3
2. Trim of any excess fat from meat and fry in a non stick frying pan over a moderate heat for about 1 minute until meat is browned. Do not add any extra fat or oil
3. Drain and remove to a flameproof casserole. Pour in the fat from the pan and add the shallots, continue to fry over a medium heat for 2 - 3 minutes until brown
4. Tip the shallots into the casserole and then pour in the water, Worcestershire Sauce, spices and reducurrant jelly. Bring to simmering point, cover and transfer to oven to cook for 1.5 hours or until meat is tender
5. Measure the cornflour into a small bowl and blend until smooth with a little water. Stir this into the casserole and bring back to boil over a direct heat
6. Taste and season with salt and pepper, then drizzle the cassis over the surface of the meat
7. Scatter the sprigs of parsley on top and serve hot with more redcurrant jelly
8. Serve with mashed potatoes and seasonal vegetables
