Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 55

Something sharp to cut the fat is good here. Dried apricots have a pleasing tang that works well. Like cooking apples work well with pork. Neck of lamb is my first choice for this treatment, but I would also recommend small shanks. They are easier to get hold of. You may need to turn them once or twice during cooking, as they will sit proud of the sauce.

I usually reckon on at least 300g neck of lamb per person. This sounds quite a lot, but we are talking about one of the most bone-rich cuts of meat, so the quantity of meat should be just about right. The hands-on work is very straightforward.

middle neck of lamb: 1.25kg (8 pieces)

plain flour: 3 tablespoons

groundnut or olive oil: 2 tablespoons, plus a little more

onions: 2 medium to large

cumin seeds: 1 teaspoon

ground coriander: 2 teaspoons

crushed dried chilli: half a teaspoon or so

garlic: 2 cloves

fresh ginger: a 3cm lump

lemon zest: 2 strips, about 6cm long

a cinnamon stick

dried apricots: 250g

stock or water: 750ml

To serve:

chopped mint: 2 tablespoons

finely grated lemon zest: a teaspoon

Dust the lamb with the flour and season with salt and black pepper. Heat a couple of tablespoons of oil in a large, heavy-based casserole to which you have a lid. Add the lamb to the pan and let the pieces brown lightly on both sides. You will probably need to do them in two batches. Remove them from the pan, leaving behind any oil (if the oil has blackened, wipe out the pan and start again with fresh oil). Set the oven at 160°C/Gas 3.

Peel the onions and roughly chop them. Add them to the pan and let them soften for ten minutes or so over a moderate heat. Stir in the whole cumin seeds and ground coriander. Sprinkle in the dried chilli, adding a little extra if you want more warmth (I don’t think the dish should be hot, just warm and fruity). Peel the garlic and slice it finely, then add it to the onions. Peel the ginger, shred it finely and add it to the pan together with the lemon zest and cinnamon stick.

Add the dried apricots to the onions, then pour in the stock or water. Return the lamb to the pan, tucking it in amongst the rest of the ingredients. Season carefully. Bring to the boil, cover with a lid and place in the oven for one and a half hours, until the lamb is tender enough to come away from the bone easily.

As you serve, scatter the surface with fresh mint and lemon zest.

Enough for 4