Tags
Casserole, Drumnadrochit, Food, Lamb Casserole, Lamb Stew, Recipe, Scotland, Stew, The Fiddler's
At a pub in Drumnadrochit in early October 2011 I sat with two wonderful ladies discussing a menu. We went back and forth trying to decide what to have. We decided to order three different dishes, place them in the centre of the table and rotate around them. That way we all had a bit of everything. (and we shared a plate of haggis as starter)
We had oven-baked salmon, chicken, and a lamb casserole. The starter was haggis in a creamy, whiskey sauce. It was all delicious! (menu can be found here). Having quite a bit of leftover lamb after making fårikål (I wrote about that here) I decided to have a go at making something similar to the lamb casserole from Scotland. And you know what? It was like I was back in Drumnadrochit! Son too ate a lot (Husband was at work, which is when I can serve lamb – he dinnae like the smell). This is how I did it:
I started of with a bit of lamb from yesterday’s dinner and the stock from the same meal. I made brown sauce (give me a shout if you do not know how) using the stock, added the mutton, a small handful of whole spelt (I didn’t have barley, so I went with what I had – would recommend barley though) and a few diced carrots. Turn the heat down and put a lid on the pot. Leave until the carrots are almost perfect (poke them to check), then add a broccoli broken into small ‘bouquets’. A few more minutes with the lid on the broccoli will be done and the carrots will be perfect. I served with mashed root vegetables (potato, celery root, and parsnip) and a dash of lingonberry jam.
Anne blabbers 