1 small shoulder of lamb, boned and rolled
salt and pepper
1/3 cup (70 g) raisins
3 tbsp sherry
1 large onion, chopped
1 clove of garlic, crushed
1 level tbsp plain flour (All purpose)
1/2 level tsp turmeric
1/4 level tsp chilli powder
14 oz (397 g) can of peeled tomatoes
2/3 cup (150 ml) 1/4 water
1 beef bouillon cube (stock cube)
salt and pepper
1/3 cup (70 g) raisins
3 tbsp sherry
1 large onion, chopped
1 clove of garlic, crushed
1 level tbsp plain flour (All purpose)
1/2 level tsp turmeric
1/4 level tsp chilli powder
14 oz (397 g) can of peeled tomatoes
2/3 cup (150 ml) 1/4 water
1 beef bouillon cube (stock cube)
method
1. Heat the oven to 375°F (190°C) mark 5.
2. Place the lamb in a roasting tin and season well with salt and pepper. Roast in the oven for about 1 1/2 hours or for 30 minutes to the lb (450g) plus an extra 30 minutes.
3. Meanwhile put the raisins and sherry in a small bowl and allow to soak throughout the meat's cooking time.
4. Lift out the meat, place on a serving dish and keep warm.
5. Pour off most of the fat from the roasting tin, leaving about 2 tbsp of the sediment. Add the onion and garlic and fry for about 5 minutes or until golden brown.
6. Stir in the flour, turmeric and chilli powder and cook for a further 2 minutes.
7. Add the tomatoes, water, crumbled bouillon cube, raisins and sherry and bring to the boil, stirring constantly until the sauce has thickened.
8. Reduce the heat and simmer for about 5 minutes. Taste and check seasoning. Serve with the lamb.
Accompaniments: Serve with boiled potatoes, parsnips and buttered cabbage.
2. Place the lamb in a roasting tin and season well with salt and pepper. Roast in the oven for about 1 1/2 hours or for 30 minutes to the lb (450g) plus an extra 30 minutes.
3. Meanwhile put the raisins and sherry in a small bowl and allow to soak throughout the meat's cooking time.
4. Lift out the meat, place on a serving dish and keep warm.
5. Pour off most of the fat from the roasting tin, leaving about 2 tbsp of the sediment. Add the onion and garlic and fry for about 5 minutes or until golden brown.
6. Stir in the flour, turmeric and chilli powder and cook for a further 2 minutes.
7. Add the tomatoes, water, crumbled bouillon cube, raisins and sherry and bring to the boil, stirring constantly until the sauce has thickened.
8. Reduce the heat and simmer for about 5 minutes. Taste and check seasoning. Serve with the lamb.
Accompaniments: Serve with boiled potatoes, parsnips and buttered cabbage.
serving amount
serves 6 - 8
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