Lamb Stewed with Red Currant Jelly Recipe
Lamb Stewed with Red Currant Jelly Recipe with Breast of Lamb, Carrot, Onion, Clove, Butter, Red Currant Jelly and Stock.
INGREDIENTS
2 lb (900g) Breast of Lamb
1 Medium Carrot
1 Large Onion
1 Clove
1 dessertspoon Mushroom Catsup (Optional)
1 oz (25g) Butter
2 tablespoon Red Currant Jelly
1 dessertspoon Flour
1 pint Lamb Stock
Salt & Pepper
A Little Water
METHOD
Cut the meat into neat joints. Heat the butter in a casserole and fry the joints until nicely browned, then sprinkle with salt & pepper, add the onion with the clove stuck in it, and the carrot cut into cubes. Pour in the stock and simmer for one hour. Then skim of the fat. Take out the onion. Mix the flour with the mushroom catsup and a little water. Stir this in and continue stirring while it simmers for five minutes longer. Add the Red Currant Jelly. Mix well. Make very hot and serve.
Enough for 4 people.
Based on the Lamb Stewed with Red Currant Jelly recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).