Recipe - Steamed Lamb Pudding

1 pound Boned; minced shoulder of
; lamb, fat removed
2 ounce Dried apricots
1 One half ounce Raisins
2 ounce Dried prunes
1 teaspoon Crushed coriander
One half teaspoon Mace
One half teaspoon Nutmeg
1 teaspoon Cinnamon
1 teaspoon Allspice
1 teaspoon Crushed green cardamoms
2 Onions; minced
One half pt Fresh orange juice
1 pt Chicken or lamb stock
1 ounce Flour
1 teaspoon Tomato puree
Seasoning
1 teaspoon Sugar
1 teaspoon Lemon juice
1 Clove garlic; crushed
1 Orange; zest of

SUET PASTRY
12 ounce Self raising flour
1 Pinches salt
6 ounce Beef suet; shredded
Warm water to mix
Butter for greasing

Mix all the minced lamb with the spices in a large bowl and leave preferably
overnight. Heat a pan and add a little clarified butter. Add the chopped
onion and sweat off. Add the meat and brown lightly. Add the flour.

Pour over boiling stock and orange juice. Stir in well. Add all the dried
fruit, coriander, orange zest and garlic and season. Add the sugar and
lemon juice. Bring to the boil, place a tight fitting lid on top and cook
for around 90 minutes.

When the dish is cooked transfer to a bowl and leave to cool.

This dish is best prepared several days ahead so that the flavours have
time to intensify.

Make the suet pastry. Roll out thinly and line small pudding moulds. Pack
in the meat, fruit and sauce. Seal well and steam for 90 minutes until the
pastry is cooked. Turn out and serve.

This dish is delicious served with braised red cabbage and steamed cheese
and chive potatoes.

DISCLAIMER(c) Copyright 1996 SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.