Steamed lamb pudding

Yield: 1 servings

Measure Ingredient
1 pounds Boned; diced shoulder of
; lamb, fat removed
2 ounces Dried apricots
1½ ounce Raisins
2 ounces Dried prunes
1 teaspoon Crushed coriander
½ teaspoon Mace
½ teaspoon Nutmeg
1 teaspoon Cinnamon
1 teaspoon Allspice
1 teaspoon Crushed green cardamoms
2 Onions; diced
½ pint Fresh orange juice
1 pint Chicken or lamb stock
1 ounce Flour
1 teaspoon Tomato puree
1 teaspoon Sugar
1 teaspoon Lemon juice
1 Clove garlic; crushed
1 Orange; zest of
12 ounces Self raising flour
1 Pinches salt
6 ounces Beef suet; shredded
Warm water to mix
Butter for greasing


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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Carlton Food Network

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