Ingredients
1 tablespoon flour
½ teaspoon each nutmeg or mace, ground pepper and salt
1 heaped teaspoon English mustard powder
2 kilos extra young lamb, off the bone
(use the bones to make lamb stock)
tablespoon extra virgin olive oil or sunflower oil
1 large onion, peeled and sliced
4 carrots, peeled and cut into batons
6 medium potatoes, peeled and halved or quartered,
(or broken into pieces with a heavy knife, to give a larger, rough surface area)
4 sprigs of mint, leaves removed and put to one side
300ml Herefordshire cider
250g runner beans, cut into pieces, or peas or broad beans Method
Put the dry ingredients in a paper bag, and in it, a few at a time, shake the pieces of meat until coated with seasoned flour. Heat the oil in a heavy frying pan, and in it brown onions, and then the meat, a few pieces at a time. Transfer the onions and meat to a casserole, together with the carrots and potatoes and mint stalks. Pour the cider into the frying pan, bring to the boil, scarping up any residue stuck to the pan, reduce by about a third and pour over the meat and vegetables. Cover with the lid, and cook in the middle of the oven at 180°C, or on top of the stove on the lowest possible heat for about 1 ½ hours, or until the meat is tender. About 15 minutes before the end of cooking, add the beans and half the mint, finely chopped.
Serve the lamb and vegetables in large shallow soup plates, and scatter on the rest of the mint.
More of Frances Bissell's recipes for lamb can be found in her Organic Meat Cookbook published by Ebury Press, ISBN: 0091868319, 10.00.
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