1 oz (28g) of Butter
1 medium onion, peeled and chopped
700g of lean lamb cubed
50g plain flour
1/4 tsp ground ginger
1 can of condensed tomato soup
1/2 can of water
1 tsp worcester sauce
Pinch of mixed spice
2 level tbsp honey
4oz (small can) of black currants (drained)
Turn the oven on to 180C (350F).
Fry the onion and remove from the pan and place in a casserole dish.
Flour the meat with ground pepper (to suit taste) and fry. When browned, place in casserole dish along with the onion.
Add all the remaining ingredients to the casserole dish.
Place the casserole dish in the oven and cook for 1 and a 1/2 hours. Check every 30 minutes and add extra water if it gets too thick.
Serve with mash and other vegetables
6 pieces of chicken
50g of butter
3 table spoons of olive oil
2 cloves of garlic
125g of mushrooms
150ml dry white wine
4 tablespoons chicken stock
1 tin of tomatoes
4 tablespoons tomato puree
2 bay leaves
Melt the butter and oil in an electric frying pan and add the chicken pieces, remove when brown. Add the onion, garlic and mushrooms and fry until softened. Stir in the wine, stock, tomatoes, puree, bay leaves and bring to the boil. Add the chicken pieces and simmer for 30 minutes until the chicken is cooked through. Season to taste.
Serve with pasta shells and vegetables.
This is not something that we tend to eat ourselves, but when it gets to Christmas we make this for Grandma.
¾ pint of milk
Onion pealed and studded with cloves
Salt and Pepper to taste
Place all ingredients except the bread crumbs in a microwavable jug. Put in the microwave and cook until scalded. Cool then reheat gently in a pan on the hob and add the breadcrumbs.