Slow cooked Welsh Lamb Shoulder with Sloe Gin, Plums, Ginger and Star Anise
1kg (2.2lb) boneless Welsh Lamb shoulder cut into chunks
30ml (2 tbsp) olive oil
2 onions, cut into quarters
2 cloves garlic, sliced
2.5cm (1 inch) piece root ginger, peeled and chopped
4 star anise
150ml (¼ pint) sloe gin or damson wine or port
300ml (½ pint) lamb stock
30ml (2 tbsp) plum or damson jam
6 plums, halved and stones removed
Heat the oil in a large ovenproof casserole pan or pot, (the AGA cast aluminium casserole would be ideal). Add the onions and garlic, then lightly cook on the simmering plate for 1-2 minutes.
Add the lamb cubes and brown well on the boiling plate before adding the seasoning, ginger, star anise, sloe gin, stock and jam. Mix well and bring to the boil.
2, 3, 4 and 5 oven AGA: Cover the casserole with its lid and transfer to the simmering oven. Cook for about 2-3 hours until the meat is tender – or you can leave it longer here without it coming to any harm!
About 30 minutes before the end of cooking add the plums.
Serve with seasonal ‘greens’ and crusty bread. Then enjoy, slowly.
Conventional cooking: Pre-heat oven to Gas 3, 160ºC, 325ºF. Fry the onions and lamb cubes on the hob. Place in the oven and cook for about 1½ hours until the meat is tender. Continue as above.
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