Traditionally, we have had a lamb roast dinner on Easter Sunday. The trend was bucked a little this year, as lamb in question was curried.
You can see the youtube version here.
The home grown element is the dried mint from the allotment. There was an abundance last year, and mum dried it so that she could use it in her kitchen. The fenugreek might be shop bought-we’ve finally run out of the home grown stuff, but plans are afoot to sow and grow more this year-but the mint is the genuine article. There a whole host of different varieties that Mum has collected, so that jar contains several different ones.
And here is Part two of the recipe.
Lamb does take time to cook, and everyone does have their own preferences. Slow cooking tenderises the otherwise quite tough meat and allows the flavours to become deeper.