New Zealand Ragout

Ingredients

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
1 bayleaf
Pinch of mixed spice
2 level tbsp honey
4oz (small can) of black currants (drained)

Instructions

Turn the oven on to 180C (350F).

Fry the onion and remove from the pan and place in a casserole dish.

Fry Onion

Flour the meat with ground pepper (to suit taste) and fry. When browned, place in casserole dish along with the onion.

Fry Lamb

Add all the remaining ingredients to the casserole dish.

All Ingredients Added

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

Mulligatawny Soup

Tonight we are having our friends round which means we need a full spec dinner.

So we are serving:

Starters

Prawn cocktail or
Mulligatawny soup (below)

Main Course

Meatballs with spaghetti and garlic bread

Pudding

Neapolitan ice cream banana split with chocolate sauce or
Apple and rhubarb crumble or
Lemon drizzle cake

So here is the recipe for Mulligatawny soup:

Ingredients

2 medium onions – peeled and cut in to bits
1 large carrot – peeled and cut in to bits
1 medium cooking apple – peeled and cut in to bits
1 small turnip – peeled and cut in to small bits
1 tablespoon of medium curry powder – ½ if using strong curry powder
56g of plain flour
900ml of vegetable stock
1 bouquet garni
Bacon – 2 to 4 slices

(The image above is enough to make a batch and a half as we have a lot of mouths to feed)

Instructions

Place all cut up ingredients in a large saucepan and add the flour.

(Flour not yet added in the pic above)

Mix well to coat all vegetables with flour. Add the boiling stock and stir thoroughly, making sure the flour is off the bottom of the pan.

(Flour and stock have been added above)

Add the curry powder and bouquet garni and stir.

Turn the heat to medium and simmer for 40 minutes.

Use a flat bladed spatula and stir, scraping the bottom of the pan frequently; otherwise the soup will burn to the base and the flavour will be altered.

After the 40 minutes of simmering, blend the soup.

The result should be a golden soup.

Now, cut the bacon in to small pieces about 1cm squared or less and fry. Serve the soup hot and add fried bacon bits to the top.

Enjoy!