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The Caterer

Steamed, spiced lamb pudding

11 September 2006
Steamed, spiced lamb pudding


(serves 8-10)

1 English shoulder of lamb boned defatted and cubed
4oz dried apricots
3oz raisins
4oz dried prunes
2 heaped tsp crushed black peppercorns
2 heaped tsp crushed whole coriander
1 heaped tsp mace
1 heaped tsp nutmeg
2 heaped tsp cinnamon
2 heaped tsp allspice
1 heaped tsp crushed green cardamoms
4 medium onions sliced
1 pint fresh orange juice
2 pints chicken or lamb stock
A little flour
A little tomato paste
2lb suet paste savoury
Salt and pepper
Sugar to taste
Lemon juice to taste
2 crushed cloves garlic
Zest of 2 oranges


Mix the diced lamb and all the spices together in a large bowl and leave preferably overnight.

Lift out the meat and brown well in hot fat. Place in a casserole dish.

In a clean frying pan fry the onions until they are limp and have taken a little colour. Add to the lamb and stir well.

Add 2tbs of tomato paste and enough flour to coat the lamb and take up the excess oil.

Place the dish and pan on the stove. Add the boiling stock and orange juice and stir well.

Add all the dried fruit coriander orange zest and garlic and season well with salt pepper lemon juice and sugar making sure it has a well-balanced flavour.

Bring to the simmer place a tight-fitting lid on top and cook at gas mark 1-2 (300°F) - the slower the better - for 90 minutes. Every now and then check the meat is not cooking too quickly as this will make it tough and dry.

When the dish is cooked the meat should fall apart when squeezed. Transfer to a bowl and leave to cool.

I leave this for a week to infuse and intensify the flavours.

To finish

Roll out the suet paste thinly and line small ¼lb pudding moulds. Pack in equal amounts of meat fruit and sauce. Seal well and steam for 90 minutes until the paste is cooked.

Turn out and serve with braised cabbage and mashed potatoes.

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