This recipe is from my Mum, bless her. I miss her. We can all still eat well, and healthily, My basic rule is - don‘t eat anything processed, i.e. if it comes in a packet, bag, or box.
Roughly chop all the veg. You can use any root vegetables and anything you have left over in the fridge. It doesn‘t have to be scrag end or neck of lamb. I use the frozen cutlets, but you need to be wary of the bones. Leave the bones in for cooking as this adds flavour, but hook them out before serving! Obviously. This recipe is from my Mum, bless her. There were 6 of us! (no TV in those days!) and stems from the days of rationing. However. Place all the chopped veg into a VERY large pan, layering the lamb in between the veg. Dissolve the lamb oxo cubes in the half pint of water and pour this over the mix. Bring this to a simmer (not boil!!) and stir, to make sure it doesn‘t stick. Once it is happily simmering, add the pease pudding. If you haven‘t used this product before, it is used as a thickener, but also adds flavour. Give it another stir and leave to simmer gently. I haven‘t been specific about the amount of lamb, (due to the size of family) but I generally use 6 to 8 cutlets. Lamb was the cheap option when my Mum was feeding us this! Sadly, lamb is no longer the cheap option. However, I have tried this recipe with beef, pork and chicken and it doesn‘t work. Only lamb. It‘s a flavour thing.
This usually costs me about £5 and £8 to make, but it feeds my family of 5 for two days! I usually serve it with dumplings, on the first day, and with crusty bread the next. This is winter comfort food and still healthy - we know what goes in it! I have only ever had happy, contented compliments on this meal. It would last me three days, but the troops keep going back for second helpings. Ok, it takes a while to cook, and not something you can put in a slow cooker, but it can be prepared in advance. Gives us time for the school run ... or shopping .. retail therapy .. mmmm
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